Caramel Pecan Candies
Holly Clegg
- Yield: 30 pieces
Ingredients
- 1-- (14-ounce) package caramels, unwrapped
- 2tablespoons skim milk
- 2cups chopped pecans
- 1/2cup dark chocolate chips or semi-sweet chocolate chips
Instructions
- 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.
- Microwave chocolate in microwave-safe bowl 1 minute or until melted, stirring once.
- 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