Turtles

12 oz. Pkg Pecan Pieces
1 lb. Caramel
1 ½ lb. Chocolate Coating
1 Tablespoon Milk or Cream

Suggested utensils: deep bowl or double boiler, cookie sheet, wax paper, 2 - ½ tsp plastic spoons (measuring), dipping fork (plastic, break out center prongs)

Directions:
1. Place nuts on cookie sheet-making a thin, but solid layer covering the pan.
2. Melt caramel: (in double boiler) or microwave for 1 minute-stir in 1 tablespoon of     cream-reheat 30 seconds until caramel is thin and workable-but not runny. Drop by
   ½ tsp onto nut pieces. Chill until firm (set in freezer). Remove each cluster and     brush off excess nuts. (Repeat this step until all caramel is used).
3. Melt chocolate coating one minute in microwave, stir and heat another 30 seconds,     stir, and another 20 seconds if needed. Chocolate should be warm, but not hot.
4. Drop clusters of nuts/caramel into chocolate, lift out with fork, shake off excess     chocolate and place on wax paper.

Yields: 3 ¼ lb. Or about 70 pieces