10 bags caramels
2 (12 oz.) bags Nestle Semi-Sweet Chocolate Morsels
4 1/2 - 5 lbs. whole pecans
1 block Gulf Paraffin Wax

Melt caramel in double boiler - 2 bags at a time. Add 2 tbsp. of water per bag. After caramel melts, add pecans (as many as you want). Drop caramel/pecan mixture on greased cookie sheets. Put in freezer until caramel is easy to remove from pans.

Melt chocolate in double boiler. Add 1 block Gulf Paraffin Wax. Dip caramel/pecan clusters into chocolate with a toothpick. After dipped, let dry, then either freeze or refrigerate.