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
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