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Caramel Snappers

 

17

Yield

30

servings

Prep

25

min

Cook

15

min

Ready

1

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

90 each pecan halves
*
28 each caramels (candy squares)
vanilla
*
2 teaspoons water
½ cup chocolate chips (semi-sweet)
*

Directions

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

Toast in 350℉ (180℃) oven about 10 minutes, stirring occasionally.

Line a 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 until 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.

Remove 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.

 

* not incl. in nutrient facts

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