Recipe for Caramel Snappers Recipe


90 pecan halves
28 vanilla caramels
1/2 cup semi-sweet 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.

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