1 (12-ounce) package soft caramels
1 (16-ounce) bag mini pretzels
1 (12-ounce) bag pecan halves
Preheat the oven to 250 degrees. Place as many pretzels on a baking sheet that will fit. Place a caramel on top of each pretzel. Bake 8 to 10 minutes to slightly soften the caramel. Immediately after removing the pretzels from the cookie sheet, place a pecan half on top of each caramel, pressing down slightly to stick to the pretzel. Chill in the refrigerator. Store in a covered container.
Note: You will have pretzels and pecans left over for making other recipes.
Makes about 3 dozen
Ernette Douglas, Queen Mother
Ladies Of Leisure,
Jacksonville, Florida