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Recipe by Oxmoor House January 1985

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Recipe Summary

Yield:
about 6 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine caramels, butter, and water in top of a double boiler; cook over boiling water, stirring constantly, until mixture melts. Remove from heat, leaving mixture over hot water; stir in pecan halves. Spoon 2 caramel-coated pecan halves at a time onto ungreased baking sheets; cool at least 1 hour or until set.

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  • Place chocolate in top of a double boiler over hot water (do not place over heating element). Stir until chocolate melts. Dip each pair of caramel-coated pecan halves in melted chocolate; allow excess to drain.

  • Place candy on ungreased baking sheets; chill until firm. Arrange candies between layers of waxed paper in airtight containers, and store in a cool place.

Source

Oxmoor House Homestyle Recipes

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