Chocolate Caramel Nut Salad Recipes

CHOCOLATE-COVERED CARAMEL NUT TURTLES

Steps:

• 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.;

CHOCOLATE CARAMEL NUT SALAD

Steps:

• Prepare the pudding using 1 cup of milk; blend together with whipped topping.
• Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.

CHOCOLATE CARAMEL NUT SALAD

Steps:

• Prepare the pudding using 1 cup of milk; blend together with whipped topping.
• Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.

CHOCOLATE CARAMEL NUT SALAD

Steps:

• Prepare the pudding using 1 cup of milk; blend together with whipped topping.
• Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.

CHOCOLATE CARAMEL-NUT POPCORN

Steps:

• Spread popcorn in 2 large, deep roasting pans.
• Bring sugar, corn syrups and water to boil in 4-quart saucepan. Add butter and cook, stirring occasionally, until a candy thermometer registers 300 degrees F to 310 degrees F. When mixture forms hard, brittle threads, it's ready. Remove from heat. Carefully stir in salt, baking soda and vanilla extract. Because the candy is very hot, the vanilla extract will spatter and the mixture will foam. Pour over popcorn and stir to coat.
• Let cool. Store airtight.
• Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets.
• Melt chocolate chips according to package directions. Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds. Let stand at room temperature until chocolate hardens.
• Store airtight.