For this quick candy, roll half the candy-coated caramels in pistachio nuts and half in almond brickle.
- Makes: 48 servings
- Yields: 48 caramels
- Prep: 30 mins
- Stand: 30 mins
ounces chocolate-flavor candy coating, cut up
cups finely chopped pistachio nuts or one 10-ounce package almond brickle pieces, crushed
14 ounce package vanilla caramels (about 48 caramels), unwrapped
- Heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. Remove from heat.
- 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. Makes 48 caramels.
Nutrition Facts (Double-Dipped Caramels)
- 103 kcal cal.;
- 6 g Fat, total;
- 0 mg chol.;
- 3 g sat. fat;
- 12 g carb.;
- 1 g fiber;
- 2 g pro.;
- 22 mg sodium;
- 10 RE vit. A;
- 20 mg calcium;
- 0 mg iron;
- 0 mg vit. C
- Percent Daily Values are based on a 2,000 calorie diet