2 tbsp. water
2 tbsp. butter
1 lb. bag caramels
3 c. chopped pecans
6 sm. Hershey bars
1/3 block paraffin

Melt caramels in double boiler with butter and water. Add pecans. Drop by teaspoon onto greased cookie sheet. Chill. Melt Hershey bars and paraffin. Dip chilled pecan mixture into Hershey mixture. Place on wax paper.