36 Kraft caramels
1/4 c. butter
3 eggs, beaten
1/4 tsp. salt
1 1/2 c. chopped pecans
1/4 c. water
3/4 c. sugar
1/2 tsp. vanilla
1 unbaked (9 inch) pie shell

Melt caramels with water and butter in saucepan over very low heat, stir frequently until sauce is smooth. Combine sugar, eggs, vanilla and salt. Gradually add caramel sauce, mix well. Stir in nuts. Pour into pie shell. Bake at 350 degrees for 45-50 minutes. Pie filling will appear to be very soft but becomes firm as it cools.