Instructions: * Toasted coconut may be substituted for part or all of the pecans.

Line a cookie sheet with waxed paper. Place the caramels and hot water in top of double boiler. Heat over simmering water, stirring often, until caramels are melted. Use a fork or thick skewer to hold marshmallow; dip into melted caramel and turn to coat entire surface. Roll the marshmallow in the finely chopped pecans. Place each on the waxed paper. Work quickly to coat each marshmallow. Stir the caramel mixture occasionally to keep it smooth. When all are finished, place in a cool place until caramel is firm.

Store in a covered container in a cool place.

Yield: 32 covered marshmallows. Double this recipe if you wish, remembering to work quickly so caramel will not cool too soon.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.