Pecan Caramel Turtles Recipes

CARAMEL AND PECAN TURTLES - THANK YOU, MARY BETH!

Steps:

• Melt the chocolate while preparing the cups. A Wilton Chocolate Melter was used for this recipe. If you melt the chocolate on the stove it's best to use a double boiler.
• Shape the chunk of caramel into a rectangular shape for slicing.
• Cut slices of caramel off the block using a plastic spatula.
• Cut the slices into squares 1" X ⅛ " thick. Work the squares in your hands and flatten.
• You can even shape into circles if you like.
• Place 3 pecan halves in the bottom of the cups. In my post, you can see that some of the halves were large and 2 filled the bottom.
• Place a piece of caramel on top of the pecans.
• When the chocolate is melted, add approximately 3 tablespoons of vegetable oil per pound of chocolate. This thins the chocolate and makes for easy pouring. It will not affect the taste or the hardening process You want it thin enough to run over the caramel.
• Pour a heaping teaspoon plus of chocolate on top of the caramel and smooth the top. You might need to spread the chocolate to the sides helping it run down into the cups.
• If you like you can sprinkle some type of sea salt on top while the chocolate is still soft.
• The chocolate will harden just under an hour.
• Store in an airtight container.
• Wasn't that easy? This is a fun recipe to make with a friend.

PECAN CARAMEL TURTLES

Steps:

• 1. Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

TURTLE CANDY WITH PECANS AND CARAMEL

Steps:

• Enjoy!

CARAMEL PECAN TURTLE CHOCOLATE CANDIES

Steps:

• Preheat oven to 325.
• Grease a large cookie sheet well.
• Arrange 4 pecan halves in a cluster, flat side down on cookie sheet.
• Repeat with the rest of the pecan halves.
• Place one caramel on top of each cluster.
• Heat in oven until caramels are softened, about 4-6 minutes.
• Press caramels flat with the bottom of a buttered spatula (you may have to butter the spatula after every 2 or 3 caramels, or it will get very sticky).
• Remove caramels evenly onto waxed paper.
• Melt chocolate in double boiler, or in microwave on medium high, stirring every 25 seconds until just melted.
• Spoon over caramel-pecan clusters.
• Let cool a few hours.
• Makes 26.