Instructions

1. Melt caramels, water and butter in double boiler. Add pecans.
2. Drop by teaspoonsful onto foil-covered cookie sheet. Cool.
3. Melt chocolate and paraffin together. To reach desired firmness, more or less paraffin may be used.
4. Use ice pick to remove caramel-nut drops from foil and dip in warmed chocolate mixture.
5. Return dipped candy to foil to cool.

Yield: 3 to 4 dozen