Chocolate Pecan Caramel Candies - cooking recipe

Ingredients

1/2 lb. pecan halves
75 Hershey caramels (14 oz. pkg. contains about 65 caramels)
3 Tbsp. milk
1 lb. dark chocolate candy coating, melted

Preparation

On waxed paper, place pecan halves in pairs 2-inches 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. 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.