My turtles are chewy, chocolaty and a little salty. They are always a favorite around the holidays.
What you'll need:
Preheat oven to 300 degrees
1 cup of pecans
20 caramels (unwrapped)
1 tsp of fleur de sel (sea salt)
1 tsp of raw sugar
1 tsp of cinnamon
1 cup of milk chocolate chips
1/2 cup of semi-sweet chocolate chips
1 tsp of vegetable oil
1/4 teaspoon of nutmeg (for sprinkling)
I begin by toasting a cup of pecans on a cookie sheet. I first spray them with butter flavored spray, sprinkle of fleur de sel, raw sugar and cinnamon. Place coated pecans in a 300 degree oven for fifteen minutes.
You can either make your own caramel or buy a bag of caramels from your local grocer. For these turtles, I used the store bought kind. I used 20, unwrapped caramels, placed them in a bowl and softened in the microwave for fifteen seconds. You may have to do this twice until they are malleable and can be formed into balls then flattened into rounds.
After the pecans are out of the oven, melt the chocolate coating. In a medium sized bowl, melt both a cup of milk chocolate chips along with a half of a cup of semi-sweet chocolate chips and one teaspoon of vegetable oil. Heat in microwave in fifteen second intervals; I usually have to do this three times. (Stirring the chocolate after each interval.)
Assemble each turtle by pressing three warm pecans into the caramel round, then spoon a healthy serving of chocolate on top. I like to sprinkle a pinch of fleur de sel onto the top of the turtle, as well as a pinch of a crushed pecan. The finishing touch for the turtles is a sprinkle of nutmeg.
Let turtles cool and the chocolate set for an hour. You can accelerate the process by putting the turtles into the refrigerator. These make great hostess gifts and stocking stuffers. Enjoy!
Y ~ squarebakery