Texas Millionaires

 

When I first started working at Frito-Lay back in 1990, a dear lady shared this recipe with me.  I enjoy making these yummy candies at Christmas time. When we visited our friends in Arkansas we were able to pick pecans in their pecan orchard.  When you pick pecans, you use a contraption which looks like a slinky-type roller on the bottom of a stick.  You roll this pecan picker along the ground and it picks the pecans up and traps them.  I'm telling you, it's mesmerizing to do this!!  Our friends shared their pecans with us and I wanted to use them for these candies.    Here's the recipe:

4 T. evaporated milk (or heavy cream)
65 caramel candies, unwrapped
2 1/2 cups chopped pecans
1- 8 oz. bar chocolate candy
1 T. shortening (the original recipe called for 1/4 bar of paraffin)

Combine milk (or heavy cream) and caramels in saucepan.  Heat and stir until melted and smooth.  Stir in pecans.

Drop by heaping teaspoonful onto greased cookie sheets.  Chill.

Melt chocolate with shortening.  I do this in the microwave, a minute at a time, on 50% power until smooth. 

Dip the candies in the chocolate with a fork underneath the candy.  Shake off the excess and return to cookie sheet,  Let stand to harden.

Package in airtight container.

I am sharing this with:

Make It Pretty Monday

Mix It Up Monday

On the Menu Monday

Tea Time Tuesday

Tabletop Tuesday

Crazy Sweet Tuesday

Friends Sharing Tea

The Recipe Box
Centerpiece Wednesday

Full Plate Thursday
Tablescape Thursday

The Charm of Home

Weekend Potluck

Pink Saturday

Seasonal Sundays