| 1 | : toast pecan halves by spreading in a single layer in a shallow baking pan. |
| 2 | Toast in 350 oven about 10 minutes, stirring occasionally. |
| 3 | Linea baking sheet with foil; butter foil. |
| 4 | On the prepared baking sheet arrange the pecan halves in groups of three, placing flat side of pecans down; set aside. |
| 5 | : in a heavy 1 quart saucepan combine caramels and water. |
| 6 | Cook over low heat; stir constantly till caramels are melted and smooth. |
| 7 | : remove saucepan from heat. |
| 8 | Drop about 1 teaspoon caramel mixture onto each group of pecans. |
| 9 | Let stand about 20 minutes or til caramel is firm. |
| 10 | : in a small saucepan, heat the chocolate over low heat, stirring constantly, til chocolate is melted and smooth. |
| 11 | Remvoe saucepan from heat. |
| 12 | With a narrow metal spatula spread a small amount of chocolate over top of each caramel center. |
| 13 | Let stand until firm; remove candy from baking sheet. |
| 14 | Store tightly covered. |
