1/2 lb soft caramels
2 tbsp heavy cream
1 cup pecan halves
4 squares semi-sweet chocolate, melted, cooled
Heat caramels with cream in saucepan over very low heat, stirring
constantly. Cool 10 minutes. Set pecans on lightly-buttered baking
sheets in clusters of 3. Spoon caramel mixture over nuts, leaving
outer ends of nuts showing. Let stand to set, about 30 minutes.
Spread melted chocolate over caramel mixture.
Makes 24 candies