1 (14 oz.) pkg. Kraft caramels
3 to 4 tsp. evaporated milk
2 c. chopped pecans
1/4 bar paraffin wax
6 Hershey's bars

Melt caramels in milk over low heat. Add pecans. Drop by teaspoonfuls onto buttered cookie sheet or buttered wax paper. Chill. Melt paraffin wax and 6 Hershey's bars in double boiler. Dip candy onto chocolate mixture and return to buttered sheet. Chill. Makes 3 1/2 dozen.