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1 (14-ounce) package caramels

2 tablespoons evaporated milk or water

2 cups coarsely chopped pecans

1/4 bar paraffin*

1 (12-ounce) package semi-sweet or milk chocolate chips

1. Butter waxed paper or foil-lined baking sheets. Set aside.
2. Melt caramels in milk over low heat, stirring constantly. Remove from heat and add pecans. Drop by teaspoonfuls onto prepared baking sheets. Chill.
3. Melt paraffin and chocolate chips in small saucepan over low heat. Using a wooden pick, dip hardened candy pieces into chocolate and return to prepared baking sheet. Allow to dry at room temperature. Store at room temperature.

Makes about 2 1/2 dozen candies.

*Or substitute 1 tablespoon vegetable shortening, if you prefer.

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