Cover a small cookie sheet with parchment or waxed paper.

Place corn husks in large casserole dish and cover with medium hot water. Place a smaller container over the husks to keep them submerged. Let the husks soften at least 5 minutes.

While husks are softening, melt white chocolate per package directions.

Combine melted white chocolate and minced pecans in a medium bowl.

Remove softened husks, dry with paper towels and tear them into 1 1/2 inch strips.

Spread 2 teaspoons white chocolate/pecan mixture down one side of tamale husk then carefully, and as tightly as possible, roll the husks starting at the side with the chocolate. Wipe off any white chocolate that might seep out of the husk.

Place the white chocolate tamales, seam-side down, on the parchment covered baking sheet to set. They can be placed in the fridge or freezer to allow to set.

Keep in a covered container in a cool, dry location.

Enjoy!