1 lb. pkg. Kraft caramels
1 lb. pkg. chocolate kisses or 12 sm. Hershey bar candy
4 c. pecan halves
1/3 of 1 bar paraffin
3 tbsp. water

Melt caramels in water in heavy saucepan over low heat. Add pecans. Stir to cover pecans with caramel. Melt paraffin in double boiler over hot but not boiling water.

With small spoon dip 2 or 3 pecan halves into chocolate. Drop in clusters or greased cookie sheet or onto waxed paper. Let stand in freezer for several hours. Use half of the chocolate at a time. Makes 2 dippings.