Texas Millionaire Candy - cooking recipe

Ingredients

2 bags caramel candy
8 to 10 small Hershey bars
1/3 bar paraffin
2 c. pecans

Preparation

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.