B
ButterSticks
Guest
Makes 48 caramels
Prep: 30 minutes
Ingredients
12 ounces chocolate-flavor candy coating, cut up
2 cups finely chopped pistachio nuts or one 10-ounce package almond brickle pieces, crushed
1 14-ounce package vanilla caramels (about 48 caramels), unwrapped
Directions
1. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. Remove from heat.
2. Place nuts or brickle pieces in a bowl. Dip one caramel into coating; turn to coat. With a fork, lift caramel out, drawing fork across rim of pan to remove excess coating. Place dipped caramels in nuts, turning to coat. (Or, dip a caramel halfway into coating. Place dipped caramel into nuts, turning to coat.) Transfer caramel to a waxed-paper-lined baking sheet. Repeat with remaining caramels. Let stand 30 minutes or until firm.
Store tightly covered up to 1 week.
Prep: 30 minutes
Ingredients
12 ounces chocolate-flavor candy coating, cut up
2 cups finely chopped pistachio nuts or one 10-ounce package almond brickle pieces, crushed
1 14-ounce package vanilla caramels (about 48 caramels), unwrapped
Directions
1. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. Remove from heat.
2. Place nuts or brickle pieces in a bowl. Dip one caramel into coating; turn to coat. With a fork, lift caramel out, drawing fork across rim of pan to remove excess coating. Place dipped caramels in nuts, turning to coat. (Or, dip a caramel halfway into coating. Place dipped caramel into nuts, turning to coat.) Transfer caramel to a waxed-paper-lined baking sheet. Repeat with remaining caramels. Let stand 30 minutes or until firm.
Store tightly covered up to 1 week.