Millionairescandies 1/2 cup butter 14 oz pkg caramels 2 cup pecans 8 (1 oz) hershey bars 1/4 bar parrafin Melt butter on low heat in top of double boiler. Add caramels. Cover and stir occasionally. Butter will be hard to get mixed in with caramel, but don't give up! Stir in nuts. Drop by spoonfuls on well greased wax paper. Cool until firm. Melt chocolate and paraffin on very low heat. Dip caramel and nuts into chocolate mixture. *Ellen* |
