Pecan Meringue Turtles Recipes

PECAN TURTLES® BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, 1 cup brown sugar, and softened butter in large mixer bowl. Beat at medium speed for 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13x9-inch baking pan. Sprinkle pecans evenly over crumb mixture.
• Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly; cook, stirring constantly, 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
• Bake in preheated oven until entire surface is bubbly, 18 to 20 minutes. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use a knife or small spatula to swirl chocolate slightly. Cool completely in pan on a wire rack. Use sharp knife to cut into 48 bars.

CHOCOLATE CARAMEL PECAN TURTLES

Steps:

• Toast pecans at 300 degrees on a cookie sheet for 5 to 6 minutes until fragrant. Let cool.
• Line 2 large cookie sheets with parchment paper and spray lightly with non stick cooking spray.
• Arrange the pecans on the sheet in small groups of 3.
• To make the caramel, melt butter in a medium sized sauce pan.
• Add brown sugar, corn syrup, 7 ounces sweetened condensed milk.
• Cook and stir over medium high heat until it reaches 235 degrees on your candy thermometer or the soft ball stage. (Clings together well when you drop 1/2 teaspoon of caramel in cold water).
• Then remove the caramel from heat and stir in vanilla. Carefully spoon caramel over each nut cluster covering all the nuts.
• For the chocolate topping melt the chocolate chips in a microwave safe bowl or big glass measuring cup. Heat for 30 seconds at a time stirring after each interval until all melted and smooth.
• Then add in 1/2 teaspoon shortening to the melted chocolate chips. Stir all together until its blended in.
• Spoon the melted chocolate over the caramel and spread around with the back of a spoon.
• Once they set up you can eat them or store them in an airtight container.
• Great for gift giving and holiday parties.

PECAN TURTLES

Steps:

• Line baking sheets with waxed paper; lightly coat with cooking spray and set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter. Cube remaining butter; place in pan. Add the corn syrup, brown sugar and salt. Cook and stir until sugar is melted., Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 16 minutes. Remove from the heat; stir in vanilla. Gently stir in pecans. Drop by rounded teaspoonfuls onto prepared baking sheets. Refrigerate until firm, about 12 minutes. , In a microwave, melt chips and shortening; stir until smooth. Drizzle over clusters. Chill until firm. Store in the refrigerator.

EASY CARMEL PECAN TURTLES

Steps:

• preheat oven to 300 degrees. Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with 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 an chocolate chips over low heat just until chocolate is melted. spread over candies and refrigerate for 30 minutes.

PECAN MERINGUES

Steps:

• Preheat oven to 225 degrees.
• Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).
• Bake until golden brown and meringue is completely dry - about 1 hour.

PECAN MERINGUE TURTLES

Steps:

• To prepare the caramel, fill a mecium heavy-bottomed saucepan two-thirds full with water and bring to the boil. Place the tin of condensed milk in the pot and keep at rolling boil for 21/2 hours, The tin must be covered with water while it is cooking, When it is ready, remove from the pot and cool completely, Remove the caramel from the tin and place in a clean bowl. Cover al'1d refrigerate, Prepare the ganache about 2 hours In advance, Place the chocolate in a heat-proof bowl. Heat the cream to boiling point, add ttle vanilla and pour the hot mixture over the chocolate, Whisk until smooth Cool and gently beat, then it will be easier to use, When using the ganache it must have the consistency of butter icing that has just been taken from the refrigerator, The chocolate must not have hardened, To make the meringues, preheat the oven to 100 ac, Prepare baking sheets: measure baking parchment to the size of the baking sheets to be used, Use a cup with a surface diameter of 5 cm, invert it and draw circles - as many as the sheet can reasonably accommodate, Turn the paper over and place on the baking sheet In a large mixing bowl, whisk the egg whites to firm peaks then add the cream of tartar, Whisk furtherand gradually first the castor sugar and then the brown sugar. Beat untill the meringue is stiff and glossy, With a large metal spoon fold in the vanilla and pecan nuts Fill in the paper circles baking tray with the meringue to form meringue ':;'0:'0 Bake at 100 ac for 60 minutes, turn the heat down to 80 degrees celcuis and bake for a further 30 minutes or until crisp. They will have a a light golden colour, To assemble, whip the cream until stiff, Into each meringue place place half a teaspoon of caramel Follow this with the same amount of chocolate ganache, Cover with a dollop of cream and garnish with pecan nuts. The turtles can be assembled 2 - 3 hours in advance. Add cream and nuts prior to serving.