---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 32 Servings
     1/2 lb Caramel candy; (vanilla)
       3 tb Hot water
     3/4 c  Pecans; finely chopped
     1/2 lb Marshmallows; (approximately
   Recipe by: Jo Anne Merrill Preparation Time: 0:30 Line a cookie sheet with
   waxed paper.
   Place the caramels and hot water in top of double boiler. Heat over
   simmering water, stirring often, until caramels are melted.
   Use a fork or thick skewer to hold marshmallow; dip into melted caramel and
   turn to coat entire surface. Roll the marshmallow in the finely chopped
   pecans. Place each on the waxed paper. Work quickly to coat each
   marshmallow. Stir the caramel mixture occasionally to keep it smooth. When
   all are finished, place in a cool place until caramel is firm. Store in a
   covered container in a cool place. Yield: 32 covered marshmallows.
   Double this recipe if you wish, remembering to work quickly so caramel will
   not cool too soon.
   SUBSTITUTE: toasted coconut for part or all of the chopped nuts if