In large saucepan, combine the first four ingredients. Cook over medium heat
until all the sugar is dissolved. Gradually add milk and mix well. Continue cooking
until candy thermometer reads 248 degrees F (firm-ball stage).
Remove from heat; stir in vanilla extract until blended.
Fold in the pecans.
Drop by tablespoons onto a greased wax paper- or parchment-lined cookie sheet.
Melt chocolate chips and shortening in microwave-safe bowl or double boiler.
Drizzle over each cluster. Cool.