Mississippi Millionaires

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  • 50 caramels
  • 2 tablespoons water
  • 2 tablespoons butter
  • 3 cups halved pecans
  • 10 ounces milk chocolate candy bars
  • 3 ounces paraffin


  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

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