Robyn Bruce


My father used to bring these home every Christmas as a treat when I was a little girl. A great memory for me. This recipe is a very close second to those wonderful confections.

pinch tips: Parchment Paper Vs Wax Paper



30 Min


Stove Top


1 lb
carmel squares, unwrapped
4 Tbsp
3/4 lb
coarsely chopped pecans or walnuts
chocolate for melting and coating

Directions Step-By-Step

In top of double boiler, (I just use a cook pot, fill it with water, bring it to a boil, and I put a round metal mixing bowl right on top of the pot) melt caramel squares with cream and add nuts.

Drop by tablespoonfuls onto parchment paper and refrigerate until hardened. (You don't want to make them too big, because once the chocolate coats them, they look even bigger.)

When hardened, roll in melted chocolate and drop back on parchment paper. (You WILL want to use parchment paper. The first time I made these, I used waxed paper and it was a nightmare. They stuck terribly to the paper. They come right off the parchment.)

Refrigerate until chocolate sets.
Note: If your chocolate begins to thicken, simply put a teaspoon or so of Crisco into the chocolate and it will return to a perfect coating consistency. Also, if you have a craft store close by like A. C. Moore's, they sell chocolate wafers for coating in 1 lb. bags for somewhere around $1.99 a pound.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American