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On waxed paper, place pecan halves in pairs 2 inches apart. In a heavy saucepan over medium-low heat, cook and stir the caramels and milk until melted. Pour about 2 tsp. of caramel mixture over each pair of pecans. Let stand until set. With buttered fingers, shape pecan clusters into balls. Dip in candy coating. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container.
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