Caramel Turtles

From Cook's Country | October/November 2005

Why this recipe works:

To prepare the popular caramel, nut, and chocolate candy store confections known as Caramel Turtles, we spread the nuts on a baking sheet and baked them until lightly toasted to intensify their flavor. To make our turtles easier to produce, we skipped homemade caramel and used soft caramel… read more

To prepare the popular caramel, nut, and chocolate candy store confections known as Caramel Turtles, we spread the nuts on a baking sheet and baked them until lightly toasted to intensify their flavor. To make our turtles easier to produce, we skipped homemade caramel and used soft caramel candies instead.

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Makes 12

Toast the nuts in a 350-degree oven until fragrant, 5 to 7 minutes.

Ingredients

  • 60 pecan halves, toasted and cooled
  • 12 soft caramel candies
  • 1 (1 1/2-ounce) bar milk chocolate, broken into 12 squares

Instructions

  1. 1. Bake turtles: Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper. Arrange pecans on baking sheet in clusters of 5, 1 for turtle head, 2 for arms, 2 for legs. Flatten each caramel piece with your hand so that it measures 1 1/4 inches square. Lightly press flattened caramel on top of each cluster. Bake until caramel is soft and shiny but not yet runny, 3 to 4 minutes.

    2. Add chocolate: Remove baking sheet from oven and place 1 piece of chocolate on top of each caramel. Return to oven until chocolate begins to melt, about 30 seconds. Remove from oven and smooth chocolate over caramel with small spoon. Cool completely on baking sheet.

    3. Chill: Refrigerate turtles until chocolate hardens, about 15 minutes, and serve. (Turtles can be stored in airtight container at room temperature for up to 3 days.)

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