This recipe is from an old Midwestern church cookbook.
1/2 lb vanilla caramels (approx. 30 to 35)
1/2 cup water
1/4 cup margarine
2 slightly beaten eggs
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 cup pecan halves
Place the first three ingredients in a double boiler, heat, stirring frequently, until the caramels melt and the sauce is smooth. Combine the next four ingredients and add to the caramel sauce, mixing well. Add pecan halves. Pour into an unbaked pie shell. Bake 10 minutes at 400 degrees. Reduce heat and bake 20 minutes at 350 degrees.
1/2 cup water
1/4 cup margarine
2 slightly beaten eggs
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 cup pecan halves
Place the first three ingredients in a double boiler, heat, stirring frequently, until the caramels melt and the sauce is smooth. Combine the next four ingredients and add to the caramel sauce, mixing well. Add pecan halves. Pour into an unbaked pie shell. Bake 10 minutes at 400 degrees. Reduce heat and bake 20 minutes at 350 degrees.
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