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“From an old calendar 1986 put out by Texas Power and Light. It was among an aunt's recipes and cookbooks I inherited. Sounds good and rich, and something I could like.”
5 dozen

Ingredients Nutrition

  • 1 (14 ounce) package vanilla caramels, unwrapped
  • 2 tablespoons water
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 12 cups pecans, chopped
  • 1 (2 ounce) package paraffin wax, broken into small pieces
  • 1 (18 ounce) package milk chocolate pieces


  1. In medium saucepan, melt caramels, water, and butter or margarine on MEDIUM, stirring constantly.
  2. When smooth and creamy, remove from heat.
  3. Stir in pecans.
  4. Drop by teaspoonsful onto waxed paper which has been sprayed with non-stick vegetable spray.
  5. Refrigerate 30 minutes.
  6. Place paraffin and chocolate pieces in a medium saucepan. Cook on MEDIUM, stirring constantly until paraffin is melted.
  7. Using a fork, dip each caramel mound in chocolate. Place on waxed paper.
  8. Allow to stand until candy is no longer sticky.

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