Chocolate-Dipped Pretzel Rods

2 (14 oz) pkgs. caramels
2 (10 oz) pkg. pretzel rods
3 c. chopped toasted almonds
1 lb. white candy coating
1 lb. dark chocolate candy coating

Melt caramels in top of double boiler or microwave-safe bowl. Pour into an ungreased 8-inch square pan or tall glass. Leaving 1-inch of space on the end you are holding, roll or dip pretzels in caramel. Allow excess to drip off. Roll in amonds. Place on wax paper-lined baking sheets and allow to harden.

Melt white candy coating in double boiler or microwave-safe bowl. Repeat dipping procedure with half of the caramel-coated pretzels. Return to baking sheets to harden. Repeat with dark chocolate candy coating and remaining pretzels. Stor in an airtight contianer, or wrap in plastic wrap and tie with a colorful ribbon for gift-giving.

Makes about 4 dozen.

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