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Christmas: Christmas Turtles

Source of Recipe


From "Bon Appétit: The Christmas Season"






List of Ingredients



• 2 cups (about) pecan halves
  
• 1-1/3 cups whipping cream
  
• 1 cup sugar
  
• 1/2 cup light corn syrup
  
• 1/3 cup milk
  
• 1/4 cup (1/2 stick) butter
  
• 1 tsp vanilla extract
  






Instructions



1. Butter 2 large nonstick cookie sheets. On prepared sheets, arrange pecan halves in clusters resembling turtles.
   
   
2. Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan. Stir over low heat until sugar dissolves. Clip candy thermometer onto side of pan. Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly, and thermometer registers 234° F, swirling pan occasionally, about 15 minutes. Remove mixture from heat. Stir in vanilla. Immediately drop 1 tablespoon caramel mixture onto center of each pecan cluster. Cool slightly.
   
   
3. Stir chocolate in top of double boiler over simmering water until melted. Drizzle 1 tablespoon chocolate over each candy. Chill until chocolate sets, about 30 minutes. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
   
   Makes about 24.