12 oz. pkg. caramel kisses
3 tbsp. water
3 c. broken pecans

Melt and mix all of above together in a double boiler. Drop in spoonfuls on buttered waxed paper. Chill in refrigerator or freezer for several hours.

Melt 7 to 10 Hershey bars with 1/2 block paraffin. Dip each spoonful in this mixture and place on waxed paper. Let dry before eating.