Yield: approximately 3 cups

1 cup heavy whipping cream
30 caramel candies, unwrapped
1 (9-ounce) package prepared praline pecans, chopped

1. In a medium heavy-bottomed pot, combine cream and caramels. Cook over medium heat, stirring constantly, until caramels have melted and mixture is smooth. Stir in pecans; refrigerate for at least 2 hours.


Pictured with Pecan Praline Buche De Noel