Turnips 2 Tangerines (Lynn H)
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- 1 (8 oz) pkg
- 2 Tbsp
- heavy cream
- 1 c
- pecan halves, salted
- 1 lb
- milk chocolate (ambrosia dipping chocolate) or
- 16 (1 oz) oz
- squares, semi-sweet chocolate
1In the top of a double boiler over hot water. Melt caramels in heavy cream. Stir until smooth.
2Arrange pecan halves in groups of 4-5 on a greased waxed paper. Spoon caramel mixture into a small mound in the middle of nuts. The caramel should partially cover the nuts to keep them in place. Let stand until caramel is hard.
3In top of a double boiler over hot water, melt chocolate, stir gently.
4Using a small spoon, coat caramel with melted chocolate. Refrigerate for 30 mins or until chocolate is firm. Store in air tight container.