°2 1/2 cups pecan halves
°1 stick of butter
°1 cup packed brown sugar
°1/2 cup light corn syrup
°3/4 cup + 2 tablespoons sweetened condensed milk
°1/2 teaspoon of vanilla
°12 ounces milk chocolate chips
°1/2 teaspoon shortening

*Methods :

In a large skillet, toast the pecans over medium-high heat for a few minutes.
Line 2 baking sheets with paper & spray with nonstick cook spray.
Arrange the toasted pecans in groups of 3 leaving about an inch of space between each group. Put aside.
In  saucepan, melting butter on medium-high heat.
Stir in brown sugar, corn syrup and sweetened condensed milk. Cooking and stirring until it reaches 235-240F on  thermometer.
Removing from the heat & stir in vanilla.
Pour about 1/2 tablespoon of caramel over each cluster, set aside.
Fill a pot about 1/4 full of water and place a bowl that won't touch the bottom of the pot to create a double boiler.
Heat the pan over medium heat.
After letting it heat up for a few minutes, start stirring the chocolate chips until they are completely melted and smooth.
Stir in the shortening and pour about 1/2 tablespoon over the top of each cluster.
Once the chocolate has cooled, serve immediately or store in an airtight container with parchment paper between each layer of clusters.
Enjoy !