Grammy's Turtle Candies

9 to 12 ounces pecan halves
2 cups light cream
2 cups sugar
1 cup light or dark corn syrup
1/2 tsp. salt
1/4 cup butter or margarine
1 tsp. vanilla
1 pkg. (12 oz.) semisweet chocolate pieces

Arrange four dozen groups of 4 pecans on cookie sheets.
In a large heavy saucepan, heat the cream to lukewarm.
Pour out one cup. Reserve.
To the remaining cream in the saucepan, add the sugar, stir constantly over moderate heat until mixture boils.
Very slowly, stir in the reserved 1 cup cream so mixture does not stop boiling.
Cook and stir constantly for 5 minutes.
Stir in butter, about 1 teaspoon at a time.
Turn heat low.
Boil gently and stir constantly until temperature reaches 248 degrees on a candy thermometer or until a small amount of mixture dropped into very cold water forms a firm ball that does not flatten on removal from the water.
Remove from heat.
Gently stir in vanilla. Cool slightly.
Pour about 1 tsp. of the slightly cooled caramel mixture over the center of each group of pecan halves, half covering each nut -- to resemble turtles.
NOTE: If the last of the carmel gets too thick to spoon over the last of the nuts, just place it over hot water until you can manage it.Let cool about 10 minutes.
Melt chocolate without stirring over hot (not boiling) water.
Stir until smooth.
Spread over each turtle candy.