Ingredients
40
40 servings
- ā¢2 cups pecan halves
- ā¢2 (12 ounce) bags chocolate chips
- ā¢25 individually wrapped caramels, unwrapped
- ā¢2 tablespoons water
- ā¢0.5 cup butter, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange pecans on a baking sheet.
- Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Line a baking sheet with aluminum foil; grease with butter.
- Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
- Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
- Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.
Nutritional Facts
Per 40 servings
- Calories: 162
- Carbohydrate: 16g
- Fat: 12g
- Fiber: 2g
- Protein: 2g
- Sugar: 14g
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