Caramel Snappers

Ingredients:

• 90 Pecan halves
• 28 Vanilla caramels
• 2 tsp. Water
• 1/2 c Semi-sweet chocolate pieces
  

Directions:

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