CARAMEL PECAN CLUSTERS

By carvalhohm

Ingredients

• 1 pkg. (14 oz.) caramels
• 2 Tablespoons milk
• 2 Tablespoons butter (no substitutes)
• 2 Cups coarsely chopped pecans
• 1 (12 oz.) bag semi-sweet chocolate chips
• 1/2 block paraffin
• Pam or other non-stick cooking spray
• OR
• 4 oz. white candy coating, coarsely chopped
• 4 oz. semi-sweet chocolate candy coating, coarsely chopped

Details

Adapted from sewforum.com

Preparation

Step 1

In microwave safe bowl, combine the caramels, milk and butter. Microwave, uncovered, on high for 3 to 3 1/2 minutes, stirring every 30 seconds until melted. Stir until smooth and then add chopped pecans. Drop by tablespoons onto a baking sheet that has been sprayed with Pam. Freeze until set, about 15 to 20 minutes.

If using semi-sweet chocolate chips and paraffin, melt chocolate chips and paraffin in a double boiler until smooth when stirred. (The paraffin gives a good texture to the melted chocolate chips that will hold up once it cools). Leave over simmering water while dipping the caramel pieces. If using the candy coating, melt in microwave safe bowl on high for 1 to 2 minutes, stirring every 15 seconds until smooth. Dip caramel pieces into chocolate mixture or candy coating and place on a lightly greased (I use Pam to keep candy from sticking as it cools) waxed paper-lined baking sheet. Chill in freezer or fridge until firm. Yield: About 2 lbs.

NOTE: Once the chocolate sets up on the caramel, it doesn't need to be refrigerated. It has a nice chewy caramel/pecan center coated with chocolate. Ummm...Ummm...GOOD! I personally like milk chocolate better than the semisweet chocolate and sometimes substitute that with the paraffin.