You may also like
Ingredients
- 2 bags caramel candy
- 8 to 10 small Hershey bars
- 1/3 bar paraffin
- 2 c. pecans
Method
- Melt 2 bags or 84 caramel candies with 3 tablespoons water in double boiler and add the nuts.
- Drop on buttered, chilled cookie sheets and place in refrigerator.
- Melt Hershey bars and paraffin. Dip caramel pieces and coat well.
- Place on waxed paper to cool.