How To Make Dark Chocolate Salted Caramel Pecan Turtles

 

"Dark Chocolate Salted Caramel Pecan Turtles"

Crunchy, creamy, and, of course, chocolatey Dark Chocolate Salted Caramel Pecan Turtles! This simple treat is easy to make and will add a special touch to any cookie platter! This holiday season, you must make homemade turtle candies!

INGREDIENTS:

  

• 2 ½ cups whole pecan halves
• 1 (11-ounce) package soft caramels, unwrapped (about 55 caramels)
• 3 Tablespoons evaporated milk, half-and-half, or cream
• 1 (11.5-ounce) package milk chocolate chips (about 2 cups)
• 2 teaspoons coconut oil or shortening
• Maldon flaky salt for decorating (optional)

 PROCEDURE:

•  Begin by toasting whole pecans in the oven or on the stovetop. I think it's easiest to do this in the oven by spreading the pecans on a baking sheet and baking them at 350°F for 8-10 minutes, or until they have a nutty aroma. Set a timer so you don't forget, and consider shaking the pan halfway through to ensure even toasting.
• However, you can toast pecans in a clean pan over medium heat for 3-5 minutes, stirring occasionally, until slightly darkened and the nuts begin to smell fragrant and warm. Be careful not to burn them. Allow the pecans to cool before handling.

•  Combine the unwrapped caramels and evaporated milk in a medium mixing bowl. A little cream or half-and-half will also suffice. Microwave in 20-second increments, stirring after each, until melted and smooth. It won't appear to be working at first, but the caramels will melt smoothly after about 2-3 minutes. Allow to cool slightly.

•  Use parchment paper or silicone baking mats to line two baking sheets. Arrange whole pecans in groups of 3-5, or chop the nuts and spoon tablespoons into small mounds.

 

• Spoon about 2-3 teaspoons warm caramel over the pecan clusters, making sure it touches all of the nuts to keep them together.

 

 

•  In a medium bowl, melt the chocolate chips and coconut oil by microwaving in 20-second bursts. Stir between intervals, stopping when the chocolate is almost fully melted but not completely melted to avoid overheating. Stir until the chocolate is completely melted.

 

• Swirl about 2-3 teaspoons of melted chocolate over each cluster of caramel and nuts for a decorative finish.

•  If desired, press a whole toasted pecan into the top of the chocolate or sprinkle with flaky Maldon salt before it has a chance to firm up. Both are delicious, but I have to say that the ones with the extra salt on top are my favorite. They are fantastic!

 

• Allow the candy to set completely before removing the turtles from the parchment paper. If the caramel is sticking to the paper too much, place them in the freezer for 10-15 minutes and the caramel should come off easily.

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VIDEO PROCEDURE

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Recipe Success Tips and Tricks:

1.  Take care not to burn the caramel. It is easily flammable.
2. To get a more toasted flavor, toast the pecans in a skillet for a minute or two.
3. Don't forget to sprinkle with maldon flake salt (the best).
4. Use gourmet caramel, such as Peters caramel. You could also make your own by following my microwave caramel recipe or by making homemade caramels.
5. If you prefer, you could substitute almonds for the pecans in this recipe.

Storage and Freezing

To Store :

Store turtles in an airtight container at room temperature for up to 3 weeks. Simply keep them in a cool, dry place to prevent the chocolate from melting!

To Freeze:

Place a piece of wax paper between each layer of candies in a freezer container. Keep in the freezer for up to 2 months.

 Nutrition

Calories: 55kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 19mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg