Over simmering water, melt the chocolate. In a pan over very low heat, melt the caramels. Stir in the 2 tablespoons of butter. Watch carefully as it burns easily. Meanwhile, prepare cookie pans with foil. (The caramel will stick to wax paper). Arrange the pecans/walnuts in small clumps on the foil. With a teaspoon, drizzle the nut clumps with the melted caramel (how much is a matter of taste). With another teaspoon, drizzle the caramel clumps with the melted choclate. Let cool until chocolate sets, remove from foil and store airtight in a cool dry place. Enjoy! Depending on the size of the clumps, will yield about 24-30 pieces of candy. Posted to JEWISH-FOOD digest V97 #335 by Robin Caplan
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|Serving Size: 1 Serving (842g)|
|Recipe Makes: 1|
|Calories from Fat: 2284 (54%)|
|Amt Per Serving||% DV|
|Total Fat 253.8g||338 %|
|Saturated Fat 85.5g||428 %|
|Monounsaturated Fat 92.7g|
|Polyunsanturated Fat 54.5g|
|Cholesterol 107.6mg||33 %|
|Sodium 1445.7mg||50 %|
|Potassium 2446.3mg||64 %|
|Total Carbohydrate 474.5g||140 %|
|Dietary Fiber 22.3g||89 %|
|Sugars, other 452.1g|
|Protein 51.7g||74 %|
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Calories per serving: 4267
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