2 cups granulated sugar
2 cups half-and-half, divided
3/4 cup light corn syrup
1/2 cup real sweet cream butter
1/2 cup semisweet chocolate chips, melted
64 pecan halves

In a heavy 4-quart saucepan combine sugar, 1 cup of the half-and-half, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (7 to 8 minutes).

Add remaining 1 cup half-and-half; continue cooking, stirring often, until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245 degrees F (35 to 40 minutes).

Pour into a greased 8-inch square pan. Cover; refrigerate for 1 to 1 l/2 hours.

Cut into 64 pieces. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.