1 (14 oz.) pkg. Kraft caramels
2 c. pecans
3 tbsp. water
1 (1 lb.) plain Hershey bar
1/3 bar paraffin

Mix caramels and water, melt over boiling water. Add pecans. Drop by teaspoonfuls on waxed paper. Chill.

In double boiler add paraffin to Hershey bar; mix well. When melted dip pecan clusters. Place on buttered cookie sheet. Let cool, store covered.