1 pkg. Kraft caramels
2 tbsp. water

Melt over low heat, stir in 3 cups whole pecans, drop by teaspoon onto greased wax paper. Let cool completely. Melt 8 ounce Hershey candy bar and 1/2 block paraffin wax over low heat (or double boiler), stirring constantly. Using a toothpick, dip candy pieces in chocolate, shake off excess and cool on wax paper.