Preheat your oven to 350°F (175°C). Spread 2 cups of pecans evenly on a baking sheet and toast them for about 8-10 minutes, stirring halfway through for even browning.

In a microwave-safe bowl, combine 6 tablespoons of unsalted butter with 1 cup of light brown sugar, ½ cup of granulated sugar, ½ cup of light corn syrup, and ¾ cup of sweetened condensed milk. Microwave on high for about 6 minutes, stirring halfway through.

Once the caramel is heated, stir in 1 teaspoon of vanilla extract. Add the chopped pecans, stirring gently until well-coated.

Transfer the pecan mixture into a greased baking pan, spreading it out evenly. Cool at room temperature for about 15 minutes then refrigerate for at least 30 minutes.

Melt 2 cups of chopped chocolate in another microwave-safe bowl in 30-second intervals, stirring in between until completely smooth.

Scoop out small portions of the cooled pecan mixture and shape into clusters. Dip each into the melted chocolate, ensuring they are fully coated.

Refrigerate for about 30 minutes, or until the chocolate has fully set and hardened.