Ingredients Jump to Instructions ↓

  1. - Marne Parry PKKW92A

  2. 90 Pecan halves

  3. 28 Vanilla caramels

  4. 2 ts Water

  5. 1/2 c Semi-sweet chocolate pieces

Instructions Jump to Ingredients ↑

  1. : Toast pecan halves by spreading in a single layer in a shallow baking pan. Toast in 350 oven about 10 minutes, stirring occasionally. Linea baking sheet with foil; butter foil. On the prepared baking sheet arrange the pecan halves in groups of three, placing flat side of pecans down; set aside.

  2. : In a heavy 1 quart saucepan combine caramels and water. Cook over low heat; stir constantly till caramels are melted and smooth.

  3. : Remove saucepan from heat. Drop about 1 teaspoon caramel mixture onto each group of pecans. Let stand about 20 minutes or til caramel is firm.

  4. : In a small saucepan, heat the chocolate over low heat, stirring constantly, til chocolate is melted and smooth. Remvoe saucepan from heat. With a narrow metal spatula spread a small amount of chocolate over top of each caramel center. Let stand until firm;

  5. remove candy from baking sheet. Store tightly covered. Source:

  6. Brach’s candy.


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