Ingredients50 m servings 103
- Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
- Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
- Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 103 calories; 6.6 11.8 1.2 2 25 Full nutrition
ReviewsRead all reviews 11
These was so easy to make and turned out wonderful. I did use heavy cream instead of water because I was trying to use the last of the cream I had up. It was hard to keep them all about the sa...
I have made this since my mother taught me at nine and I am sixty-two
Such an easy recipe! I did half milk chocolate and half dark and they both turned out great. Next time I will probably put the caramel/pecan mixture in a pan to cool in the freezer and then cut ...
This recipe was awesome. I switched out milk chocolate for the dark chocolate and it was completely delicious. Dark chocolate tends to melt better so I will definitely try this recipe with dark ...
I followed the instructions however my candy thermometer broke and I had to estimate the cooking time for the caramel It was good though but a lot of work