- Yield: servings
- 2packages caramel candies
- 3tablespoons water
- 2cups chopped pecans
- 7 Hershey bars
- 1/3 bar paraffin wax
- Melt caramels in microwave or double boiler with water. Add pecans. Cool and drop by spoonfuls onto buttered cookie sheet.
- Melt candy and wax in microwave and dip caramel bits until coated.
Recipe reprinted with permission from Debbye Dabbs, Take Five (D. D. Publishing, 1993)