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Chocolate, caramel and pecan candy

Betty Coad (Given to me by my Mother-in-law)

Serves/Makes:56 Pieces

  • Caramel-coated pecans:
  • 14 oz (392 grm). package caramels
  • 3 tbsp (45 ml) evaporated milk
  • 2 cups (475 ml) pecan halves
  • Chocolate coating:
  • 12 oz (336 grm). milk chocolate morsels
  • 1 stick paraffin
  • Caramel-coated pecans:
  • Put unwrapped caramels and milk in double boiler.
  • Stir constantly until melted.
  • Add pecans and stir until coated.
  • Use tbsp to drop onto buttered cookie sheet.
  • Chill in refrigerator for 1 1/2 hours.
  • Make two batches of these for the chocolate coating recipe.
  • Chocolate coating:
  • Melt Chocolate and paraffin in double boiler.
  • Dip cold caramel-pecan candy into chocolate and drop on to wax paper.
  • Allow candy to become firm before storing in covered tins.
Make two batches of the caramel-coated pecans first and chill for 1 1/2 hours. One chocolate recipe will be enough to coat both batches of caramel-coated pecans.

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