Double-Dipped Caramels Makes: 48 candies
12 ounces chocolate-flavor candy coating, cut up
2 cups finely chopped pistachio nuts or one (10 oz.) package almond brickle pieces, crushed *
1 (14 ounce) package vanilla caramels (about 48 caramels), unwrapped
1. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. Remove from heat.
2. Place nuts or brickle pieces in a bowl. Dip one caramel into coating; turn to coat. With a fork, lift caramel out, drawing fork across rim of pan to remove excess coating. Place dipped caramels in nuts, turning to coat. (Or, dip a caramel halfway into coating. Place dipped caramel into nuts, turning to coat.) Transfer caramel to a waxed-paper-lined baking sheet. Repeat with remaining caramels. Let stand 30 minutes or until firm. Store tightly covered up to 1 week.
*Inner Chef Note: I have used finely chopped pecans or chopped nuts that are used in ice cream desserts instead of the nuts the recipe calls for.