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Double-Dipped Caramels
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. Makes 48 caramels.
Nutrition Facts
(Double-Dipped Caramels)
- Servings Per Recipe 48,
- cal. (kcal) 103,
- Fat, total (g) 6,
- sat. fat (g) 3,
- carb. (g) 12,
- fiber (g) 1,
- pro. (g) 2,
- vit. A (RE) 10,
- sodium (mg) 22,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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