Butter your pan generously and set aside.

In a medium-sized saucepan, combine the butter, granulated sugar, and corn syrup.

Over medium heat, stir until the sugar is dissolved and comes to a boil.

Once the mixture comes to a boil, slowly stir in the powdered sugar and milk powder mixture.

Continue to stir until the mixture comes together and pulls away from the side and starts to stick together like a thick paste.

Remove from the heat and stir in the vanilla extract.

Pour into your prepared pan and let cool just a bit.  You don't want to let it cool completely or you won't be able to shape it.

Scoop out all the nougat into balls and place on the parchment-lined baking sheet.

With lightly greased hands, roll each ball into a smooth ball.

Cover the pan with foil or plastic to keep them from drying out while you prepare the caramel.

In a microwave-safe bowl, combine the caramels and 2 tablespoons of water.

Microwave at 30-second intervals until melted.

Stir to completely combine the water and caramels until they are smooth.

Either dip the nougat balls in the caramel and let the excess drain off.

Place them on the parchment-lined sheet and let cool for 1 minute.

Roll or sprinkle with chopped pecans.

Store in an airtight container for up to 1 week.

Enjoy!