1 (14 oz.) pkg. caramel candies
2 tbsp. butter
2 tbsp. water
3 c. pecan halves
1 (8 oz.) Hershey bar
1/3 to 1/4 block paraffin

Place caramels, butter, and water in top of double boiler. Melt. Add pecan halves and drop by tablespoonfuls on buttered wax paper. Set in refrigerator to harden. Melt Hershey chocolate candy bar and paraffin together. Dip caramel patties in chocolate and place on wax paper. Return to the refrigerator to set the chocolate.