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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 30 - Change
Nutritional Facts
Servings Per Recipe: 30

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Snappers

Date Added: December 07, 2009

Ingredients:

90 Unit Pecans (optional)
90 Unit Pecans (optional)
28 Unit Vanilla Caramels
2 Teaspoons Water Heated To 105F
1/2 Cup Chocolate
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Directions:

1. Toast pecan halves by spreading in a single layer in a shallow baking pan.

2. Toast in 350 oven about 10 minutes, stirring occasionally.

3. 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.

4. In a heavy 1 quart saucepan combine caramels and water.

5. Cook over low heat; stir constantly till caramels are melted and smooth.

6. Remove saucepan from heat. Drop about 1 teaspoon caramel mixture onto each group of pecans.

7. Let stand about 20 minutes or til caramel is firm.

8. In a small saucepan, heat the chocolate over low heat, stirring constantly, til chocolate is melted and smooth.

9. Remove saucepan from heat. With a narrow metal spatula spread a small amount of chocolate over top of each caramel center.

10. Let stand until firm; remove candy from baking sheet.

11. Store tightly covered. Source: Brach's candy.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pecan allergies.
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