Pecan Caramel Pie

- Aadel Bussinger

1 pkg of caramels (14 oz Kraft caramels or 11 oz Kraft caramel bits)

¼ cup water
¼ cup butter
3 eggs
¾ cup sugar
1 tsp vanilla extract
Dash of salt
1 ½ cup pecan halfs
1 unbaked pie crust

Combine the caramels, water, and butter in a saucepan. Cook over med/low heat until caramels are
melted. Remove from the heat and set aside. Beat the eggs, sugar, vanilla, and salt until combined.
Slowly add a spoonful of the egg mixture to the caramels. Add the caramel mixture into the rest of the
eggs and sugar. (This is called tempering) Add the pecan halves. Pour into pie crust. If desired, place
more pecan halves on top for decoration. Bake at 350 degrees for 20-40 minutes, until crust is golden
and pie is set in the middle.