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Double-Dipped Caramels

Makes: 48 servings Yield: 48 caramels
Prep 30 mins Stand 30 mins
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,
  • chol. (mg) 0,
  • sat. fat (g) 3,
  • carb. (g) 12,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (RE) 10,
  • vit. C (mg) 0,
  • sodium (mg) 22,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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