1 (14 oz.) pkg. Kraft caramels
2 tbsp. butter
2 tbsp. water
1 tsp. vanilla
3 c. broken pecans
1 (8 oz.) Hershey milk chocolate bar
1/3 block paraffin

Melt caramels, butter and water in top of double boiler; remove from heat. Add vanilla and pecans. Drop from teaspoon on buttered cookie sheet. Melt chocolate and paraffin (works better if you melt paraffin first).