Caramel Snappers

Caramel Snappers

90 pecan halves (about 1-1/2 cups), toasted
1/2 of a 14-oz. pkg. (about 25) vanilla caramels
1 Tbsp water
1/2 cup semisweet chocolate pieces, melted

Line a baking sheet with foil. Butter foil. On prepared baking sheet, arrange pecans in groups of three, placing flat side of pecan halves down; set baking sheet aside.

In a heavy 1-quart saucepan, combine caramels and water. Cook over low heat, stirring constantly, until caramels are melted and smooth.

Remove saucepan from heat. Drop about 1 teaspoon melted caramel mixture onto each group of pecans. Let stand about 20 minutes, or until caramel mixture is firm.

With a narrow metal spatula, spread a small amount of the melted chocolate over top of each caramel center. Let stand until firm. When firm, remove candy from baking sheet.

Store tightly covered.

Makes 30 pieces