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This recipe for HOMEMADE TURTLES, by , is from Cooking the "Wright" Way, 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!

Kaycee Romeril


2 cup of pecans
cup butter
1 cup brown sugar
cup light corn syrup
7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
teas vanilla
1 (12 ounce) package chocolate chips (I usually do half milk and half semi-sweet)
teas butter

1. Preheat the oven to 350 F.
2. Put the pecans on a baking sheet lined with parchment paper.
3. Toast them for 5-7 minutes. Watch them closely and stir around.
4. Arrange pecans into clusters on cookie sheets groups of 3 work well. Leave space between clusters.
5. Next make the caramel. Melt butter into a med-sized saucepan over med-high heat. Add br sugar, corn syrup, and sweetened condensed milk to the pan. Increase the heat and stir continually until the mixture reaches 235-240 on a candy thermometer.
6. Stir in the vanilla
7. Drizzle caramel over each nut cluster, working quickly before it cools.
8. In a microwave safe bowl heat chocolate chips in the microwave for 30 sec at a time, stirring after each interval.
9. Add the butter to the melted chocolate. Let it sit for a few minutes and stir together.
10. Spoon about 1 teas of melted chocolate over the caramel and nuts. Swirl it to make a pretty swoop

Once the chocolate is set you can serve or put in an airtight container. I put the pans in the freezer and then move the frozen chocolates into ziplock bags with parchment paper between layers and store them in the freezer.

Personal Notes:
Personal Notes:
These are a favorite Christmas treat. I make them ahead and freeze them so I can pull them out
when needed. I double the recipe and make quite a lot.




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