50 caramels
1/4 c. evaporated milk
2 1/2 c. pecans
12 to 16 oz. semi-sweet chocolate morsels
1/4 bar paraffin

Melt caramels in milk in a double boiler until smooth. Remove from heat and add pecans. Mix well. Drop by teaspoons on greased waxed paper. Refrigerate. Melt chocolate morsels with paraffin in double boiler. Dip caramel balls in chocolate and drain on greased waxed paper.