Contributed by Diane S.
1/2 pound soft caramels
2 tablespoons heavy cream
1 cup pecan halves
4 squares semi-sweet chocolate, melted and cooled
Heat caramels with cream in saucepan over very low
heat, stirring constantly. Cool 10 minutes. Set pecans
on lightly buttered baking sheets in clusters of 3. Spoon
caramel mixture over nuts, leaving outer ends of nuts
showing. Let stand to set, about 30 minutes. Spread
melted chocolate over caramel mixture. Makes 2 dozen.
September 98 Recipes