Caramel Pecan Candies

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by Holly Clegg, "Too Hot in the Kitchen" cookbook

wfaa.com

Posted on February 1, 2013 at 12:52 PM

Makes 30 candies

 
1 (14-ounce) package caramels, unwrapped
2 tablespoons skim milk
2 cups chopped pecans
1/2 cup dark chocolate chips or semi-sweet chocolate chips
 
1.In microwave-safe dish, combine caramels and milk in microwave 1 minute, stir, and microwave another minute or until melted. Stir in pecans, and drop by tablespoonful onto wax paper covered baking sheets. Let stand until firm.
2. Microwave chocolate in microwave-safe bowl 1 minute or until melted, stirring once.
3.  Dip top of caramel candies into melted chocolate, allowing excess to drip; place on wax paper. Let get firm.
 
Nutritional information:   Calories 120 Calories from fat 52% Fat 7g Saturated Fat 1g Cholesterol 1mg Sodium 33mg Carbohydrate 14g Dietary Fiber 1g Sugars 11g Protein 2g Dietary Exchanges: 1 other carbohydrate, 1 1/2 fat

www.hollyclegg.com

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