8 oz salted pecan halves (trader joes)
caramel
1/3 c sugar
1/3 c brown sugar
1 Tbsp water
1 Tbsp water
2 Tbsp light corn syrup
3 Tbsp sweetened condensed milk
½ c cream
3 tbsp butter
1 tsp vanilla
chocolate
12 oz Ghirardelli milk chocolate chips
begin the baby turtles by separating the pecan halves from the pieces. you will only need the pecan halves or the very large pieces.
for the caramel, warm the cream and butter in a small sauce pan. in another pot with high sides, combine sugars, corn syrup, water, and sweetened condensed milk. bring to a boil. remove from the heat, slowly and carefully pour in warm cream and butter mixture. return to the heat and bring up to at least 240 degrees fahrenheit but not more than 245 degrees. take off the heat and add vanilla. give a good swirl or stir. let the caramel cool to at least 200 degrees.
to make the baby turtles, pull out two long sheets of parchment paper. with a soup spoon, spoon up caramel with one hand. with your other hand hold a pecan and use it to get the right amount of caramel from the spoon onto it. place the pecan on the parchment paper. repeat and repeat and repeat. if the caramel becomes difficult to work with, warm it back up on the stove. let these sit for 2-3 hours. just prior to dipping in chocolate, manipulate the caramel around the pecan.
begin the baby turtles by separating the pecan halves from the pieces. you will only need the pecan halves or the very large pieces.
for the caramel, warm the cream and butter in a small sauce pan. in another pot with high sides, combine sugars, corn syrup, water, and sweetened condensed milk. bring to a boil. remove from the heat, slowly and carefully pour in warm cream and butter mixture. return to the heat and bring up to at least 240 degrees fahrenheit but not more than 245 degrees. take off the heat and add vanilla. give a good swirl or stir. let the caramel cool to at least 200 degrees.
to make the baby turtles, pull out two long sheets of parchment paper. with a soup spoon, spoon up caramel with one hand. with your other hand hold a pecan and use it to get the right amount of caramel from the spoon onto it. place the pecan on the parchment paper. repeat and repeat and repeat. if the caramel becomes difficult to work with, warm it back up on the stove. let these sit for 2-3 hours. just prior to dipping in chocolate, manipulate the caramel around the pecan.
for the melted chocolate, pour about a third of the chocolate chips in a microwave save bowl. microwave for 20 seconds. take out and stir. continue this process of melting and stirring until smooth.
to finish the baby turtles, place each caramel pecan in the chocolate. with a fork, roll around in the chocolate. when completely covered, take out and place on the parchment paper. as the chocolate begins to diminish, add more chocolate chips. go through the previous step of melting and stirring prior to dipping the remaining caramel pecans. let these sit over night. when the chocolate has set, use a knife to take off the parchment paper and place on a wire rack until chocolate has solidified.
 |
| topped with caramel |
 |
| rolled in chocolate |
If chocolate carmel turtles could have babies, this is about the size they would be. I love regular turtles but for my 30th birthday my aunt-in-law Mary gave me a giant martini glass filled with chocolate goodies. I ate a few chocolate covered pecans, and I thought I'd died and gone to heaven. But then I bit into a pecan dipped in caramel and then dipped in chocolate. Holy everything! I knew I was going to figure out how to make them asap! All I have to say is get ready for tasty yum yums!
No comments:
Post a Comment