CARAMEL SNAPPERS
Steps:
- 1. Toast pecan halves by spreading in a single layer in a shallow baking pan.
- 2. Toast in 350 oven about 10 minutes, stirring occasionally.
- 3. Line a baking sheet with foil; butter foil.
- 4. On the prepared baking sheet arrange the pecan halves in groups of three, placing flat side of pecans down; set aside.
- 5. In a heavy 1 quart saucepan combine caramels and water.
- 6. Cook over low heat; stir constantly until caramels are melted and smooth.
- 7. Remove saucepan from heat.
- 8. Drop about 1 teaspoon caramel mixture onto each group of pecans.
- 9. Let stand about 20 minutes or until caramel is firm.
- 10. In a small saucepan, heat the chocolate over low heat, stirring constantly, until chocolate is melted and smooth.
- 11. Remove saucepan from heat.
- 12. With a narrow metal spatula spread a small amount of chocolate over top of each caramel center.
- 13. Let stand until firm; remove candy from baking sheet.
- 14. Store tightly covered.
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