Chocolate Pecan Candies Recipe
- 1/2 pound pecan halves
- 75 caramels
- 3 tablespoons milk
- 1 pound dark chocolate candy coating, melted
- 1. 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.
- 2. 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.
Editor's Note: This recipe was tested with Hershey caramels. A 14-ounce package contains about 65 caramels.
1 each: 114 calories, 6g fat (3g saturated fat), 1mg cholesterol, 31mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 1g protein.