Print Recipe

Caramel Snappers

Ingredients:

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

Directions:

Toast pecan halves by spreading in a single layer in a shallow baking pan. Toast in 350 oven about 10 minutes, stirring occasionally.

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.

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. Drop about 1 teaspoon caramel mixture onto each group of pecans. Let stand about 20 minutes or till caramel is firm.

In a small saucepan, heat the chocolate over low heat, stirring constantly, till chocolate is melted and smooth. Remove saucepan from heat.

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. Store tightly covered.

Recipe source: Brach's candy.

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