2 tablespoons plus 1 cup butter, divided
2 cups evaporated milk
1 cup sugar
1 cup packed brown sugar
1 cup light corn syrup
1/8 teaspoon salt
4 cups chopped pecans
1 teaspoon vanilla extract
1 pound milk chocolate candy coating, melted
Grease four baking sheets with 2 tablespoons butter; set aside.
In a large heavy saucepan, combine milk, sugars, corn syrup, salt and remaining 1 cup butter. Bring to a boil, stirring frequently. Cook over medium heat until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
Remove from the heat. Stir in pecans and vanilla. Drop by tablespoonfuls onto prepared baking sheets. Let stand until set.
Drizzle melted candy coating over clusters; refrigerate for 10 minutes or until set. Store in airtight containers.