- 1/2 pound pecan halves
- 75 caramels
- 3 tablespoons milk
- 1 pound dark chocolate candy coating, melted
- On waxed paper, place pecan halves in pairs 2 in. apart. In a heavy saucepan over medium-low heat, cook and stir the caramels and milk until melted. Pour about 2 teaspoons of caramel mixture over each pair of pecans. Let stand until set.
- With buttered fingers, shape pecan clusters into balls. Dip in candy coating. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container. Yield: about 5 dozen.
Originally published as Chocolate Pecan Candies in Taste of Home February/March 2003, p8
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