Toasted Pecans (or other favorite nuts)
Melted caramel
Coating chocolate (any flavor)
Melt the coating chocolate and warm up the caramel. Because caramel burns easily, use a double boiler to melt it. The temperature on the caramel when melted is 175*. Spoon coating chocolate on wax paper. Place nuts randomly on coating chocolate, spoon on some caramel, and seal with coating chocolate. Refrigerate to harden. Alternatively, instead of melted the caramel: roll a ball of caramel and press it over the nuts. This method is a little faster and a little less messy.
Toni Staheli/Chocolate Etc.
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