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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHOCOLATE PECAN TURTLES Recipe

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This recipe for CHOCOLATE PECAN TURTLES is from STILL COOKIN' SOUTHERN COMFORT featuring CROCKPOT FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cps. pecan halves
1 stick butter
1 cp. brown sugar
1/2 cp. light corn syrup
1/2 can sweetened condensed milk
1 tsp. vanilla
1 pkg. milk chocolate chips
1/2 tsp. shortening or coconut oil
Directions:
Directions:
Line large cookie sheet with parchment paper and spray with PAM. Arrange pecans in clusters of 3, leaving 1" between each cluster. For caramel, melt butter in large saucepan and add brown sugar, corn syrup and condensed milk. Cook on medium high heat, stirring constantly, until bubbly (235-240 degrees with candy thermometer). Remove from heat and add vanilla. Carefully drizzle 1 tsp. of caramel over each cluster. Work quickly as the caramel will begin to set as it cools. Use a butter knife to get if off the spoon more quickly. Microwave chocolate chips in bowl for 30 seconds or until melted. Stir and add shortening. This will make the chocolate spread more smoothly. Spoon melted chocolate over caramel clusters. Cool and place in an air tight container.

 

 

 

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