50 caramels

2 tablespoons water

2 tablespoons butter

3 cup halved pecans

10 ounces milk chocolate candy bars

3 ounces paraffin

 

Melt caramels, water and butter in double boiler.

Add pecans.

Drop by teaspoonsful onto foil-covered cookie sheet.

Cool.

Melt chocolate and paraffin together.

Use ice pick to remove caramel-nut drops from foil and dip in warmed chocolate mixture.

 

Return dipped candy to foil to cool.

 

To reach desired firmness, more or less paraffin may be used.