20 oz. caramel (kraft's)
5 tbsp. milk
3 c. broken pecans
1 (12 oz.) semi sweet chocolate chips
1/4 block paraffin wax
1/2 c. butter

Melt caramel with milk over low heat. Add pecans and stir until covered well with caramel. Drop by teaspoons on buttered waxed paper and chill overnight.

Melt chocolate chips, wax, and butter. Dip each caramel nut into chocolate. Place back on the waxed paper until set. If not eaten within one week, refrigerate.