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Jenn Abadie Scioneaux
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1 (8 oz) package caramels
2 Tablespoon heavy cream
1 cup pecan halves
1 pound Ambrosia milk chocolate,
melted or 16 (1 oz) squares semi-sweet chocolate
In top of a double boiler over hot water, melt caramels in heavy cream. Arrange pecans halves in groups of 4-5 on a greased waxed paper. Spoon caramel mixture into a small mound in the middle of the nuts. (The caramel should partially cover the nuts to keep them in place. Let stand until caramel is set. In top of a double boiler, over hot water, melt chocolate, stir gently. Using a small spoon, coat caramel with melted chocolate. Let stand until chocolate is firm or refrigerate 30 mins. I learned that after melting the caramels if you let it sit for a few minutes and start to set up its easier to spoon over the pecans. Otherwise it tends to run a little. And the chocolate takes a long while to set up if you don’t refrigerate it.