** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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