Our family started making these yummy chocolate,
Carmel and pecan goodies more than 20 years ago.
Patsy, (Rhonda's mother-in-law) is our official
Carmel maker. After all these years we have come
up with our own system. Patsy makes and stirs the
Carmel, the rest of us dip the Carmel onto the pecans,
lift the Carmel once it has cooled and place it on wax
paper to continue to set up. Once all the batches about
6-8 double batches are complete we start with Rhonda
melting and keeping our bowls full of almond bark,
dip every Carmel and pecan goodies in the nice warm
chocolate and then let them set up. This year we had
all of the kids helping us(even Tucker), (that took a lot
of bribing on my part, he's the only boy).

Me, Patsy and Rhonda on Carmel duty. We
haven't let the kids help with this part yet
because it is so hot.

Rhonda....dip and drop the Carmel onto the pecans.
1 cup no salt real butter
1 1/14 cup brown sugar
Melt butter in a 2 quart (heavy) sauce pan. Stir in sugar and salt; bring to boil. Add corn syrup; bring to boil again, then add sweetened condensed milk; Stir constantly til temp. reached 235 degrees(you can vary a few degrees less for softer Carmel or few degrees more for more firm Carmel). Remove from heat and stir in vanilla. Remove from heat and let cook til no longer boiling. Once Carmel start to thicken you can start dropping tsp size drops of Carmel onto cookie sheets of pecans. Let cool a few minutes and lift the camel/nut pieces from tray with a fork and place on wax paper to cool and set up. Once Carmel's are cool.(you should be able to pick up piece with out it falling apart). You melt the almond bark and drop candy pieces in the melted chocolate and cover the piece in chocolate then remove and place back on wax paper to set up.



















































