1 1/2 cups of pecan halves
25 vanilla caramels
1 tablespoon of margarine or butter
1/2 cup of semi-sweet chocolate pieces
1 teaspoon of shortening
Spread pecans into a single layer in a shallow baking pan. Bake in a 350 degree
oven about 10 minutes or until toasted, stirring occasionally. Line a baking sheet
with foil. Butter the foil. On foil, arrange pecans in groups of 3, flat side down. In
a heavy saucepan, combine caramels and margarine. Cook and stir over low
heat until melted and smooth. Remove from heat. Drop about 1 teaspoons
melted caramel mixture onto each group of pecans. Let caramel pieces stand
until firm (about 20 minutes). In a small saucepan, heat chocolate pieces and
shortening over low heat, stirring constantly until melted and smooth. Remove
from heat, with a narrow spatula. Spread a small amount of melted chocolate
mixture over the top of each caramel piece. Let stand until firm. Remove from
baking sheet. Store tightly covered. Makes 30 pieces.
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