25 vanilla caramels
1 c. sliced blanched almonds
1/2 c. cocktail peanuts
1/2 c. pecan halves
1/2 c. semi-sweet chocolate chips, optional

In a microwave safe 4 cup measure cook caramels and 1 tablespoon water, uncovered, on high 1-2 minutes, or until soft enough to stir smooth. Stir in nuts.

Drop by teaspoonfuls onto waxed paper. In a microwave safe 2 cup measure cook chocolate chips, uncovered, on high 1-1 1/2 minutes or until melted. Drizzle over each cluster. Let stand until firm. Makes 1 pound. (The chocolate makes these fancier, but we like them better without it.)