Recipe - Caramel Snappers

Marne Parry PKKW92A
90 Pecan halves
28 Vanilla caramels
2 teaspoon Water
One half cup Semisweet chocolate pieces

: Toast pecan halves by spreading in a single
layer in a shallow baking pan. Toast in 350 oven
about 10 minutes, stirring occasionally. Linea baking
sheet with foil; butter foil. On the prepared baking
sheet arrange the pecan halves in groups of three,
placing flat side of pecans down; set aside.
: In a heavy 1 quart saucepan combine caramels
and water. Cook over low heat; stir constantly till
caramels are melted and smooth.
: Remove saucepan from heat. Drop about 1
teaspoon caramel mixture onto each group of pecans.
Let stand about 20 minutes or til caramel is firm.
: In a small saucepan, heat the chocolate over
low heat, stirring constantly, til chocolate is melted
and smooth. Remvoe saucepan from heat. With a narrow
metal spatula spread a small amount of chocolate over
top of each caramel center. Let stand until firm;
remove candy from baking sheet. Store tightly covered.
Source: Brach's candy.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini