°2 c pecan halves

 °2 bags (12 oz) chocolate chips

 °25 individually wrapped caramels, unwrapped

 °2 tablespoons of water

 °½ cup butter, softened

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Preheat oven to 350 degrees F (175 degrees C).

Arrange pecans on  sheet-baking.

Bake pecans in preheated oven until fragrant and lightly browned, 7 minutes.

Melt the chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping the sides with a rubber spatula to avoid burning.

Line  sheet-baking with foil; greased with butter.

Combine caramels, water and butter in saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Stir in pecans.

Drop the caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.

Pour the chocolate over the clusters of caramel nuts. Refrigerate to set, about 1 hour.

Enjoy !

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