*Ingredients
°12 ounces soft caramels (homemade or store-bought)
bought)
°6 oz pecans (halves, toasted)
°8 ounces chocolate (semi-sweet, chips are good)
*Directions
Preparing cookie sheet by cover it with
aluminum foil or parchment, and spray the
aluminum foil or parchment with nonstick cooking spray.
Arrange pecans in cluster 4 with each
pecans pointing in a different direction (like the turtle
legs). Alternatively, you can just drop them into
small clusters on sheet-baking.
Unpack the caramels if they are wrapped and place them
placing them in microwave-safe bowl. If they are very
steep, add a spoonful of water so that the finish
the product will be softer. Microwave them until
melted, stirring every 30 seconds.
Allow the caramel to cool slightly so that it is not
very hot, then use a spoon or a small candy
spoon to deposit a spoonful of caramel each
cluster of pecan nuts.sweets, so don't worry about keeping the turtles
round or about having some of the pecans
drill.
Melt the chocolate chips in the microwave or on a
water bath.
Pour chocolate on caramel
layer, letting it run a little down the sides, and
pushing it around so that it covers the top of the
completely caramel.
Place the candy baking tray in the
refrigerator to solidify the chocolate and
caramel, about at least 31 min.
For best taste and texture, serve the turtles
at room temperature. Extras can be stored in a
airtight container refrigerated or chilled
room temperature for up to two weeks.
Enjoy !
