Homemade with caramel and pecans
Melt caramel and oleo in top of a double boiler. Stir in pecans. Drop by spoonfuls onto well greased cookie sheet. Let cool completely. Melt chocolate and paraffin in the top of a double boiler. Drop the carmel pecan balls into chocolate and coat well. Place back on greased wax paper and let cool completely.
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 83 (72%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 2.5mg||1 %|
|Sodium 8.7mg||0 %|
|Potassium 65.8mg||2 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 6.4g|
|Protein 1.4g||2 %|
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Calories per serving: 115
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