Caramel Pecan Candies
- Yield 30 pieces
The romance of a box of enticing chocolates made easily and affordable.
Holly Clegg
Ingredients
- 1 -- (14-ounce) package caramels, unwrapped
- 2 tablespoons skim milk
- 2 cups chopped pecans
- 1/2 cup dark chocolate chips or semi-sweet chocolate chips
Instructions
- In microwave-safe dish, combine caramels and milk in microwave 1 minute, stir, and microwave another minute or until melted. Stir in pecans, and drop by tablespoonful onto wax paper covered baking sheets. Let stand until firm.
- Microwave chocolate in microwave-safe bowl 1 minute or until melted, stirring once.
- Dip top of caramel candies into melted chocolate, allowing excess to drip; place on wax paper. Let get firm.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
