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Meet the Cook: I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. -June Humphrey, Strongsville, Ohio
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Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 serving (2 each) equals 190 calories, 10 g fat (5 g saturated fat), 16 mg cholesterol, 76 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Chocolate Pecan Caramels in Country Woman November/December 1999, p33
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Reviewed on Dec. 14, 2012 by cowpattypd710
Cooked according to recipe, caramel was too soft when I went to cut it, so recooked and then was too hard to cut easily
Reviewed on Aug. 28, 2012 by charkim1
I've made these several times! They are so wonderful! They taste just like pecan caramel turtles! These are a big hit with everyone that I have served these too!
Reviewed on Dec. 27, 2011 by JessannB
These are wonderful! I gave them to the staff at my kids school and got many praises!
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