You still have time to make your sweetie candy for Valentine's Day. This is a favorite of mine.
This recipe is from my friend Janice Price, Lexington, Kentucky and was published in Taste of Home Magazine and their annual cookbook. I am so impressed. I've never known a published author before. Janice is a dear person and a fabulous cook.
Pecan Caramel Clusters
approx. 2 pounds
1 package (14-ounces) caramels
2 tablespoons water
2 tablespoons butter
2 cups coarsely chopped pecans
4 ounces white candy coating, coarsely chopped
4 ounces dark chocolate candy coating, coarsely chopped
In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on high for 3 to 3 1/2 minutes, stirring every 30 seconds. Stir in pecans.
Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set.
In a microwave safe bowl, combine candy coating, Microwave, uncovered, on high for 1 - 2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm. Yield: about 2 pounds or 1-1/2 pounds to give and 1/2 pound to eat while you wait for them to set up.