40 caramels (14 oz. bag)
2 tbsp. water
2 c. chopped pecans
6 Hershey chocolate bars
1/3 stick paraffin

Combine caramels and melt in double boiler; add pecans and mix well. Drop by teaspoonfuls on buttered wax paper. Melt chocolate bars and paraffin in top of double boiler. Dip candy into paraffin-chocolate mixture (or spoon chocolate over candy) and drop on buttered wax paper.