1 pkg. caramels, 14 oz.
3 tbsp. water
2 c. pecans
1/3 block paraffin
13 oz. Hershey bars

Melt caramels and water in double boiler. Stir in pecans. Drop by teaspoon on buttered wax paper. Refrigerate until firm to remove from paper. Melt paraffin and chocolate bars in double boiler. Dip candy in chocolate and place on wax paper.