Caramel Snappers recipe

Source: Better Homes and Gardens Candy

90 pecan halves (about 1 1/2 cups), toasted
1/2 (14 ounce) package (about 25) vanilla caramels
1 tablespoon water
1/2 cup semisweet chocolate pieces, melted

Line a baking sheet with foil. Butter foil. On a 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 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.