_{Oxmoor House}

Ingredients

1 (14-oz.) package caramels

2 tablespoons butter

2 tablespoons water

3 cups pecan halves, toasted

8 (2-oz.) chocolate candy coating squares

1 cup bittersweet chocolate morsels

4 (1-oz.) bittersweet chocolate baking squares

2 tablespoons shortening

Smoked sea salt

Preparation

Combine first 3 ingredients in a heavy saucepan over low heat, stirring constantly, until smooth. Stir in pecan halves. Remove from heat; cool in pan 5 minutes.

Drop candy by tablespoonfuls onto a jelly-roll pan lined with lightly greased wax paper. Freeze 30 minutes.

Melt chocolates and shortening in a heavy saucepan over low heat, stirring until smooth. Dip caramel candies into chocolate mixture, 4 or 5 at a time, allowing excess chocolate to drip off; place on lightly greased wax paper. Quickly sprinkle tops with sea salt. Chill until firm.

Yields 2 dozen

Borrowed from Christmas with Southern Living, Oxmoor House 2007