°A bowl with a capacity of
°1/2 liter containing pecan halves
°2 bags (340 grams) of chocolate chips
°25 individually wrapped caramels, unwrapped
°2 tablespoons of water
°A cup with a capacity of 130 ml containing butter, softened
Preheat oven 170 degrees (175°C).
Arrange the pecans on a baking sheet.
Bake pecans in preheated oven until fragrant and lightly browned, 7 minutes.
Melt the chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping the sides with a rubber spatula to avoid burning.
Line baking sheet with foil; greased with butter.
Combine the caramels, water and butter in a saucepan over low heat. cook, stirring occasionally, until caramels are melted and smooth. Flatten pecans.
Spoon the caramel mixture onto the prepared baking sheet. Allow to cool and harden.
Drizzle chocolate over the caramel nut clusters. Refrigerate for about 1 hour.