TURTLES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz pecan halves, toasted and lightly salted
25 carmels, unwrapped, about 1 heaping cup
2Tbsp heavy cream, more if carmels are too thick
16oz chopped chocolate, dark or light
sea salt for sprinkling
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Directions: |
Directions:Line 2 baking sheets with parchment paper, and brush with oil, or melted butter or baking spray
Make small piles of pecans, using 5-6 pieces per pile.
Overlap the pecans some to reduce gaps so the caramel doesn't seep through.
Using 1/2 the cream and the caramels heat over hot water in a double boiler, stirring after caramels begin to melt.
If the caramel mixture is too thick add more cream.
Add about 1 Tbsp caramel to the top of each pecan pile; set aside.
Melt chopped chocolate over hot water in double boiler. Chocolate should not heat above100-105º.
Add about 2 Tbsp chocolate to the top of each pecan cluster, dolloping it on top and letting it fall
down the sides.
Optionally add a pinch of sea salt to each Turtle
Allow Turtles to firm up at room temperature or in the refrigerator.
Turtles will keep airtight at room temperature for weeks or in the refrigerator or freezer for many months....just in case they do not get eaten.....ha! fat chance! |
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Number Of
Servings: |
Number Of
Servings:about 30 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: These are really yummy. I had to do a little experimenting but they were great. I refrigerated them for a
while to harden the chocolate but will keep fine at room temp.
I plan to make 96 of them to take to a December cookie exchange.
I always use my really good chocolate from the Brown and Haley Company in Fife. It comes in
10 lb blocks or also in 1 lb chunks. I keep it on hand always for dipping macaroons or shortbread cookies or just having a bite or 2.
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