Caramel-Pecan Crunchies - cooking recipe

Ingredients

20 marshmallows
20 vanilla caramel candies
2 Tbsp. water
2 Tbsp. butter
1 tsp. vanilla
3 c. crisp rice cereal
1/2 c. chopped pecans

Preparation

Grease pan.
Stir marshmallows, caramels, water and butter with wooden mixing spoon in saucepan over low heat until caramels and marshmallows melt.
Remove from heat.
Stir in vanilla.
Stir in cereal and nuts until well coated with caramel mixture.
Press into baking pan using mixing spoon.
Cool.
Cut into 1-inch squares using table knife dipped in hot water.
Store in airtight tin. Makes 5 dozen.