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    Caramel Nut Clusters


    Source of Recipe


    Recipe is from an Iroquois Gas Recipe Booklet, circa 1964

    List of Ingredients




    1/2 pound soft caramels
    2 tablespoons heavy cream
    1 cup pecan halves
    4 ounces milk chocolate
    2 teaspoons butter

    Recipe



    Melt caramels in cream over hot water. Cool caramel, stirring, for 3 to 5 minutes. Place pecan halves on waxed paper in groups of three. Spoon caramel over center of nuts. (Do not cover tips.) Refrigerate for 1/2 hour. Melt chocolate and butter over hot water; then cool until lukewarm. Spread over clusters. Chill. Makes 12 to 15 clusters.

 

 

 

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