Caramel Snappers
Yield
30 servingsPrep
25 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 90 | each |
pecan halves
|
*
|
| 28 | each |
caramels (candy squares)
vanilla |
*
|
| 2 | teaspoons |
water
|
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | each |
pecan halves
|
*
|
| 28 | each |
caramels (candy squares)
vanilla |
*
|
| 1E+1 | ml |
water
|
|
| 118 | ml |
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.
