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Spread the pecans on a baking sheet and toast for ten minutes at 350 degrees. Melt the caramels with 1 Tbsp. water. Break the pecans roughly with your hands and stir into the caramel. Drop by spoonful onto a piece of waxed paper on a baking sheet and chill. Melt the chocolate chips in a microwave (20 seconds, stir, then 20 more seconds or until melted) and stir until smooth. Dip each piece of chilled nut/caramel mixture into the chocolate and turn (use a fork and a spoon) until coated completely, then drop onto another piece of waxed paper. Chill.