90 pecan halves (about 1 1/2 c.)
1 (9 1/4 oz.) pkg. (about 28) vanilla caramels
2 tsp. water
1/2 c. semi-sweet chocolate pieces

To toast pecan halves, spread nuts in a single layer in a shallow baking pan. Toast in a 350 degree oven about 10 minutes, stirring occasionally. Line a baking sheet with foil; butter foil. On the prepared baking sheet arrange the pecan halves in groups of three, placing flat side of pecans down; set aside. In a heavy 1-quart saucepan, combine caramels and water. Cook over low heat; stir constantly until caramels are melted and smooth. Remove saucepan from heat. Drop about 1 teaspoon caramel mixture onto each group of pecans. Let stand about 20 minutes or until caramel is firm. In a small saucepan, heat the chocolate pieces over low heat, stirring constantly until chocolate is melted and smooth. Remove saucepan from heat. With a narrow metal spatula spread a small amount of chocolate over top of each caramel center. Let stand until firm; remove candy from baking sheet. Store tightly covered. Makes 30 pieces.