It was always one of my dad’s favorite candy recipes when we were growing up. And all of us kids of course snuck these whenever dad wasn’t looking. I love this recipe and it has become a standard at our house at Christmas time and any other time I’m in the mood for it!

1 package (14 ounces) Kraft Caramels
1/4 cup heavy whipping cream
2 cups chopped pecans
8 to 10 Hershey chocolate bars

Melt the caramels with the cream on top of a double boiler. (I have also melted them in a saucepan over very low heat on the stove.) Remove from heat and add pecans. Drop by teaspoonfuls onto wax paper. Melt the chocolate bars and dip the candies into it. Put them on wax paper and refrigerate until hard. (I usually let them sit in the fridge on cookie sheets overnight.)

Note: I specify Kraft Caramels and Hershey bars in this recipe because if you do use other brands, it does make a difference.