Homemade Turtles

• Vegetarian

• Condiments

  • 3 tbsp Corn syrup, light

• Baking & Spices

  • 1/2 cup Brown sugar, light packed
  • 1/3 cup Granulated sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 1/2 cups Pecans

• Snacks

  • 12 oz Semisweet or milk chocolate wafers, good-quality

• Dairy

  • 3 4 cup heavy whipping cream (35%
  • 2 tbsp Butter

Found on thenorthernnest.com

Description

Ingredients

• 2 ½ -3 cups of pecans
• 3/4 cup heavy whipping cream (35%)
• 1/3 cup granulated sugar
• 1/2 cup light brown sugar packed
• 3 tbsp light corn syrup
• 2 tbsp butter, cubed
• 1 tsp vanilla extract
• 12 ounces good-quality semisweet or milk chocolate wafers

Directions

• Spray a large baking sheet with nonstick cooking spray or line with parchment paper.
• Toast your pecans for 3-5 minutes in oven at 400F, make sure to keep an eye on them so they do not burn.
• Line another baking sheet with parchment paper. Create little piles of pecans at least an inch apart (2-3 pecan pieces) should be enough.
• Now its time to make your homemade caramel; For the caramel, combine the cream, sugars, and corn syrup in a medium-sized saucepan and whisk until all ingredients are incorporated. Bring the mixture to a boil over medium-high heat. IMPORTANT- DO NOT STIR mixture once it has come to a boil. Continue boiling the mixture until it reaches 250°F, this should take about 10 minutes.
• Remove the saucepan from the heat and whisk in butter and vanilla quickly.
• While working fast, spoon at least a teaspoon of caramel over each pecan cluster. Your caramel will begin to harden.
• To melt and temper the chocolate coating, prepare a double boiler or set a heatproof bowl over barely simmering water. Melt the chocolate, stirring often, until it reaches the following temperature on an instant read thermometer — 116 to 120°F
• Spoon the melted chocolate over the caramel on each cluster. Swirl with your spoon on the top.
• Once clusters are assembled allow to cool in the fridge or in the freezer.