Toast pecan halves by spreading in a single layer in a shallow
baking pan. Toast in 350°F oven about 10 minutes, stirring
occasionally. Line a baking sheet with foil; butter foil. On the
prepared baking sheet arrange the pecan halves in groups of three,
placing flat side of pecans down; set aside.
In a heavy 1 qt saucepan combine caramels and water. Cook over low
heat; stir constantly until caramels are melted and smooth.
Remove saucepan from heat. Drop about 1 ts caramel mixture onto
each group of pecans. Let stand about 20 minutes or until caramel
is firm.
In a small saucepan, heat the chocolate over low heat, stirring
constantly, until chocolate is melted and smooth. Remove saucepan
from heat. With a narrow metal spatula spread a small amount of
chocolate over top of each caramel center. Let stand until firm;
remove candy from baking sheet. Store tightly covered.
