Chocolate Pecan Caramels

1 tablespoon plus 1 cup butter, softened, divided
1-1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounces) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Directions:
Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.

In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water.

Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
Remove from heat and add vanilla.

Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Yield: about 2-1/2 pounds (about 6-3/4 dozen).