Caramel snappers
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - Marne Parry PKKW92A | ||
| 90 | Pecan halves | |
| 28 | Vanilla caramels | |
| 2 | teaspoons | Water |
| ½ | cup | Semi-sweet chocolate pieces |
Directions
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.