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Caramel Snappers

Caramel Snappers


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


  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.

Recipe source: Brach's candy.

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