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Chocolate-Covered Caramel Nut Turtle




Source of Recipe


Gale Gand


List of Ingredients




1 cup brown sugar
1 cup white sugar
1 cup dark corn syrup
1 cup butter
2 cups evaporated milk, separated
1 teaspoon vanilla
3 cups pecan halves
8 ounces semisweet chocolate, melted


Recipe



Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate.

Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.

TURTLE CANDY
4 oz Pecan halves (about 72)
24 Caramel candies
1 t Shortening
6 oz Semi-sweet chocolate chips

Heat oven to 300 degrees F. Cover cookies sheet with aluminum foil, shiny side up; lightly grease. For each candy, place 3 pecan halves in a "Y" shape on foil.

Place 1 caramel candy in center of each "Y". Bake just until caramel is melted, about 9 - 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate 30 minutes.