Ingredients
36
36 servings
- •½ cup margarine
- •1 cup firmly packed light brown sugar
- •1 pinch salt
- •½ cup light corn syrup
- •⅔ cup sweetened condensed milk
- •1 ½ cups chopped pecans
- •½ teaspoon vanilla extract
- •1 (6 ounce) package semisweet chocolate chips
Instructions
- Grease 2 baking sheets.
- Melt margarine in a saucepan over medium heat; stir brown sugar and salt into the melted margarine. Mix in corn syrup and sweetened condensed milk; cook, stirring occasionally, until mixture reaches 250 degrees F (120 degrees C), 15 to 20 minutes. Remove from heat; fold in pecans. Stir vanilla extract into the caramel mixture.
- Drop spoonfuls of caramel onto the prepared baking sheet. Allow caramels to cool until firm.
- Cook and stir chocolate chips in a saucepan over medium-low heat until melted and smooth, about 5 minutes. Remove from heat. Dip cooled caramels in the melted chocolate; return to greased baking sheet. Cool until chocolate is set.
Nutritional Facts
Per 36 servings
- Calories: 131
- Carbohydrate: 16g
- Fat: 8g
- Fiber: 1g
- Protein: 1g
- Sugar: 13g
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