Instructions: Cover 2 cookie sheets with waxed paper and coat with nonstick cooking spray. Arrange the macadamia nuts into 24 groups on the cookie sheets.

In a small saucepan, melt the caramels with the cream over low heat for 5 to 7 minutes, or until smooth, stirring constantly. Spoon the caramel mixture over each nut group quickly while still hot (reheat if caramel gets too thick).

In another small saucepan, melt the chocolate chips with the shortening over low heat for 5 to 7 minutes, or until smooth, stirring constantly. Drizzle the chocolate over the caramel and nuts and let stand until firm.

This recipe yields 2 dozen.

Yield: 2 dozen

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