2 c. walnut halves & lg. pieces
36 packaged caramels
3 tbsp. butter
1/2 tsp. vanilla
2/3 c. real semi sweet or milk chocolate pieces.
1 1/2 tsp. shortening

Cover baking sheets with waxed paper and arrange walnut pieces in 28 to 30 clusters spaced at least 1" apart. Combine caramels and butter in top of double boiler. Set over boiling water and heat until caramels are completely melted, stirring occasionally. Remove from heat, add vanilla and stir until butter and vanilla are thoroughly mixed with caramels.

Drop by teaspoonfuls onto center of each walnut cluster, making sure that the caramel touches all the walnut pieces to hold them together. Allow to cool. Melt chocolate with shortening over hot, not boiling water. Spread over caramel on nuts and allow to set before removing from baking sheets.

Try using pecans instead of walnuts.