Homemade Chocolate Turtles
Toasted pecan clusters topped with soft caramel and coated in smooth semisweet chocolate.
Equipment
- Baking sheet
- Parchment paper
- microwave safe bowl
- Spoon
- Spatula
Ingredients
Main Ingredients
- 1 cup pecan halves toasted
- 1 cup soft caramel store bought or homemade, warmed until spoonable
- 12 oz semisweet chocolate chopped
Instructions
Cooking
- Toast the nuts. Toast the pecans at 350 degrees F for 8 to 10 minutes, then cool them completely.
- Shape the clusters. Arrange four pecan halves in a star on a parchment lined baking sheet, making 12 clusters.
- Add caramel. Spoon warm caramel over the center of each cluster and let it firm up for about 10 minutes.
- Coat with chocolate. Melt the chocolate in 30 second intervals until smooth, then spoon it over each caramel mound.
- Set. Let the candies harden for about 30 minutes, then peel them from the parchment.
Notes
Substitutions: Use walnuts or almonds for pecans and dark chocolate for semisweet.
Tips: Keep water out of the chocolate and warm the caramel gently.
Storage: Store airtight at room temperature up to 1 week or freeze up to 2 months.