4 lg. jars maraschino cherries
2 lbs. powdered sugar
1 cube butter
2-3 c. finely chopped nuts
1 can Eagle Brand milk
1 tsp. vanilla

Drain cherries. Mix together remaining ingredients. Wrap each cherry in 1 teaspoon sugar/nut mixture. Chill in refrigerator overnight.

In double boiler melt 1 bar paraffin wax and 2 (8 oz.) packages semi-sweet chocolate. With toothpick dip each cherry in chocolate. Put in wax paper to dry.

Too much paraffin, cut way back.

Also, dusting hands with powdered sugar helps speed wrapping process.

I make cherries approximately 1 month before Christmas so the centers will partially liquify. I also lose some to pilfering, no matter where I hide the box!