FB Source: Crystal Hebner
Ingredients:
1 (8 oz) package caramels
2 T heavy cream
1 cup pecan halves, salted
1 pound Ambrosia milk chocolate, melted or
16 (1 oz) squares semi-sweet chocolate
Directions:
2 T heavy cream
1 cup pecan halves, salted
1 pound Ambrosia milk chocolate, melted or
16 (1 oz) squares semi-sweet chocolate
Directions:
- In top of a double boiler over hot water, melt caramels in heavy cream.
- Arrange pecans halves in groups of 4-5 on a greased waxed paper.
- Spoon caramel mixture into a small mound in the middle of the nuts. The caramel should partially cover the nuts to keep them in place. Let stand until caramel is set.
- In top of a double boiler, over hot water, melt chocolate, stir gently.
- Using a small spoon, coat caramel with melted chocolate.
- Let stand until chocolate is firm or refrigerate 30 mins.
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