1 (14 oz.) pkg. Kraft caramels
1 (1 lb.) Hershey milk chocolate
2 tbsp. water
1/2 slab paraffin
2 c. pecans

Melt caramels with water under low heat. Add pecans and coat thoroughly. Dip out on "no stick" sprayed saran wrap. Put in freezer. Use double boiler to melt paraffin and chocolate and put back on saran wrap. They are ready to store when this is finished. This is as good as the ones you buy.