50 caramels
2 tablespoons water
2 tablespoons butter
3 cup halved pecans
10 ounces milk chocolate candy bars
3 ounces paraffin

Melt caramels, water and butter in double boiler. Add pecans. Drop by teaspoonsful onto foil-covered cookie sheet. Cool.

Melt chocolate and paraffin together. Use ice pick to remove caramel-nut drops from foil and dip in warmed chocolate mixture. Return dipped candy to foil to cool. To reach desired firmness, more or less paraffin may be used.

Yields 3 to 4 dozen.