Caramel Pecan Candies

Holly Clegg
  • Yield: 30 pieces


1-- (14-ounce) package caramels, unwrapped
2tablespoons skim milk
2cups chopped pecans
1/2cup 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.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 120
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 1mg
  • Sodium 33mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugars 11g
  • Protein 2g