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)
- Per serving:
- 103 kcal cal.,
- 6 g fat
- (3 g sat. fat,
- 0 mg chol.,
- 22 mg sodium,
- 12 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet