1 packaage (14 ounces) caramels
2 tablespoons water
2 tablespoons butter
2 1/2 cups coarsely chopped pecans
4 ounces white candy coating
4 ounces semisweet chocolate candy coating

1 packaage (14 ounces) caramels 2 tablespoons water 2 tablespoons butter 2 1/2 cups coarsely chopped pecans 4 ounces white candy coating 4 ounces semisweet chocolate candy coating

In a microwave-safe bowl, combine the caramels, water and butter. Microwaave, uncovered, on high for 3 to 3 1/2 minutes, stirring every 30 seconds. Stir in pecans.
Drop by tablespoonfuls onto greased baking sheets.Freeze for 15-20 minutes or until set.
In a microwave safe bowl, combine cand coatings. Microwave, uncovered, on high for 1-2 minutes, stir every 15 seconds; stir till smooth. Dip caramel clusters in coating; place on wax paper lined baking sheet. Chill until firm. Yield; about 2 pounds