As a Christmas treat, my mom made millionaires once a year. As a child, I didn’t completely appreciate the yummy goodness that is a millionaire, because I wasn’t fond of nuts of any kind, but oh, how tastes change as you *ahem* age.
This year, I decided to *gulp* make my own batch. How hard could it be? So I called mom and got the recipe (which incidentally was also in THE church cookbook published in the 80s), and found that it’s not hard, just time-intensive.
Ingredients: (Actually, this is double the ingredients of the original recipe, but mom always doubles it anyway… these things disappear FAST!)
100 caramels, 4 Tbs. butter, 4 Tbs. hot water, 5 cups chopped pecans, 1 slab paraffin (You find this in the canning section of the grocery store – I used 3/4 block), 16 oz. Hershey Bar.
In a double broiler, melt caramels & butter with hot water:
Remove from heat and add pecans.
Drop onto waxed paper and chill until firm. (This goes much faster in the freezer, btw)
Melt chocolate and paraffin in double boiler:
Dip pecan drops in chocolate and drop onto waxed paper.
They may not be “purdy,” but they sure are tasty!!
These will keep for a while in a sealed container, but don’t expect them to last too long sitting around, as they have a tendency to disappear.