Candy Recipes

Caramel Snappers

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Yield: 30 pieces


  • 90 pecan halves (about 1 1/2 cups), toasted
  • 1/2 (14 ounce) package (about 25) vanilla caramels
  • 1 tablespoon water
  • 1/2 cup semisweet chocolate pieces, melted


  1. Line a baking sheet with foil. Butter foil. On a prepared baking sheet, arrange pecans in groups of three, placing flat side of pecan halves down; set baking sheet aside.
  2. In a heavy 1 quart saucepan, combine caramels and water. Cook over low heat, stirring constantly, until caramels are melted and smooth.
  3. Remove saucepan from heat. Drop about 1 teaspoon melted caramel mixture onto each group of pecans. Let stand about 20 minutes or until caramel mixture is firm.
  4. With a narrow metal spatula, spread a small amount of melted chocolate over top of each caramel center. Let stand until firm.
  5. When firm, remove candy from baking sheet. Store tightly covered.


Better Homes and Gardens Candy

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