1 pkg. caramels
2 Tbsp. water
2 Tbsp. butter
2-1/2 cups pecans
1 lb. chocolate
1/3 bar parafin
Melt caramels, water and butter over low heat.
Add pecans. Drop by teaspoonfuls onto lightly
buttered cookie sheet. Set up in freezer.
In double boiler, melt chocolate and shaved
parafin. Drop caramel-pecan pieces in, one
at a time. Tap on side to get extra chocolate
off. Use tongs.
*the chocolate is found in blocks especialy for
coating candies-found by candy-making supplies.
*parafin is found by canning supplies.