Description:

Chocolate, caramel and pecan candy

Source:

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

Serves/Makes:56 Pieces

Ingredients

• 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

Preparation

• 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.

Comments

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.