CARAMEL SNAPPERS

: 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.

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

: 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.

: 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;

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

Brach’s candy.