1 bag Kraft caramels, light colored or 2 sm. bags
2 tbsp. water

Put in top of double boiler and melt, stirring occasionally. Add 2/3 cup pecans. Spoon out on greased cookie sheet. Put in refrigerator to cool. In top of double boiler put 10 ounce Hershey bar (plain) with 1/3 bar of paraffin sap. Melt stirring often. When melted and smooth, remove caramels from refrigerate and dip in chocolate. Be sure they are covered with chocolate. Refrigerate for a few minutes.