1-14oz bag of caramels, unwrapped
6 oz whole pecans
1 bag chocolate chips (I used 1/2 semi-sweet and 1/2 milk chocolate)
1-2 T cream or evaporated milk
Melt caramels in a sauce pan with the cream, stirring until they are smooth. Add the pecans and mix until the pecans are coated. You want there to be LOTS of caramel around the nuts. Put little dollops of the nuts and caramel onto foil sprayed with cooking spray. DO NOT use wax paper, the caramel won't come off. Once they are cooled, melt the chocolate in a double boiler, microwave or in a bowl over a pan of simmering water (this is what I always do). Do this over low heat and don not let the bottom of the bowl touch the water. Stick a tooth pick into the top of a caramel/nut cluster and dip it into the chocolate until coated. Shake off the excess chocolate and place on wax paper. Repeat with the remaining caramel/nut clusters. Let the chocolate get hard and then try not to eat them all in one sitting!