re: Pecan Divinity (photos) Also Millionaires and Amaretto Chocolate pecans

Millionaires

We have made them too. Pecans, Kraft caramels, a touch of heavy cream, heated, mixed, spooned on wax paper and allowed to harden, then dipped in chocolate with just a touch of canning wax/paraffin added to help the chocolate solidify so you can pick them up without getting chocolate all over your fingers. I'll ask the boss for her recipe.

Here it is, thanks to the wife's (MHNBPF) recipe file.

Millionaires Candy Truffles

Ingredients:

1 bag (14 ounces) Kraft Caramels or (if you can find them) caramel bits
2 Tablespoons Heavy Cream, or milk
2 cups pecans, lightly toasted and coarsely chopped (into thirds)
10 ounces, Milk Chocolate
1 Tablespoon canning wax

Directions:

Lightly toast the pecans in a single layer on a baking sheet in a 350 degree F preheated oven for 3-5 minutes. Remove from the oven and place on a cool sheet or plate until they are fully cooled, then cut into rough chunks (Each half pecan is cut into three pieces).

Heat caramels and heavy cream in a double boiler over boiling water until they are just melted.

When melted, stir in pecan pieces, remove pan from double boiler and spoon onto wax paper, making 2 inch pieces. Allow to fully cool.

Melt chocolate in a double boiler, with 2 teaspoons of canning wax. Keep heating until the wax liquifies.

If you like, you can heat the wax in the microwave until it liquifies and mix that into the melted chocolate. Stir until the wax is well mixed into the chocolate.

Using a toothpick pushed into the caramel pecan piece, dip each piece into the melted chocolate to coat them.

Place each coated piece on a wax paper lined sheet pan and allow to solidify/cool completely. You can speed this up by placing the sheet in the freezer for a few minutes.

Store in a closed container lined with wax paper between layers.