INGREDIENTS
- 4 ounces pecan halves
- 8 ounces caramels , I prefer Peters or Werther’s
- 1-2 Tablespoons heavy cream
- 6 ounces semi-sweet chocolate melting wafers , or chopped chocolate
OPTIONAL: SEA SALT OR MALDON SALT, FOR SPRINKLING
INSTRUCTIONS
- Line a baking sheet with parchment paper. Pile 3-5 pecans together into a cluster.
- Melt the caramel with the heavy cream in a microwave safe bowl. Microwave for 1 minute, then stir until smooth. Microwave an additional 30 seconds if needed. Add another Tablespoon of cream if needed to thin it out. Allow to cool for 1 minute.
- Pour about 1-2 teaspoons of caramel over each cluster. Then allow to set.
- Melt the chocolate in a double broiler or in the microwave for 1 minute. Stir until smooth. Microwave an additonal 15 seconds if needed. Allow to cool for 1 minute.
- Pour about a teaspoon of chocolate over top of the caramel. Allow to cool for 1-2 minutes and then sprinkle the sea salt over top.
NOTES
- Makes about 16-24 turtles, depending how large you make the clusters.
- You can use almonds with this recipe as well.
- Feel free to toast the pecans in a skillet for a minute or two to get a more toasted taste.
- To store: Place in an airtight container and store at room temp for up to 3 weeks.
- To freeze: Add to a freezer container with a piece of wax paper in between each layer. Store in freezer for up to 2 months.
Pages: 1 2