Photo: Ralph Anderson; Styling: Leslie Byars Simpson
- 1 (14-ounce) package caramels
- 2 tablespoons milk
- 2 cups chopped pecans
- 1 (10-ounce) package milk chocolate mini-kisses
- Combine caramels and milk in a heavy saucepan; cook over low heat, stirring constantly, until smooth. Stir in pecans, and drop by teaspoonfuls onto buttered baking sheets. Let stand until firm.
- Microwave chocolate kisses in a 1-quart microwave-safe bowl at HIGH 1 minute or until melted, stirring once. Dip candies into melted chocolate, allowing excess to drip; place on buttered baking sheets. Let stand until firm.
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