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2 tablespoons water
2 tablespoons butter
3 cups 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. To reach desired firmness, more or less paraffin may be used.
Use ice pick to remove caramel-nut drops from foil and dip in warmed chocolate mixture.
Return dipped candy to foil to cool.
Yield: 3 to 4 dozen
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