Christmas Turtles Recipes

HOMEMADE TURTLES

Steps:

• Line two baking sheets or large platters with parchment paper. It's helpful if they will fit in either fridge or freezer.
• Make small piles of pecans, using 5 to 6 pieces per pile. Overlap the pecans some to reduce gaps so the caramel doesn't seep through.
• In a medium microwave-safe bowl, add the caramels, half of the cream (reserve the remainder), and heat on high power to melt. It will probably take about 3 to 4 minutes total, but you must stop and stir the mixture every 30 seconds so you don't burn it. Alternatively, you can melt caramels on the stove over low heat, using caution and stirring frequently. **(see notes below on melting the caramels)
• Add about 1 tablespoon caramel to the top of each pecan pile; set aside.
• In a medium microwave-safe bowl, add 8 ounces chocolate and heat to melt, about 1 minute on high power. Heat in 15-second increments until chocolate can be stirred smooth. I prefer working in smaller batches with chocolate and recommend doing the same and not heating all 16 ounces at once; melt additional chocolate as necessary.
• Add about 2 tablespoons chocolate to the top of each pecan cluster by dolloping it on top and letting it fall down the sides.
• Optionally add a pinch of sea salt to each Turtle.
• Allow Turtles to firm up at room temp (will take many hours) or in the fridge or freezer (about 15 minutes) before serving.

CHOCOLATE TURTLES® (THE CANDY)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange pecans on a baking sheet.
• Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Line a baking sheet with aluminum foil; grease with butter.
• Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
• Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
• Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

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.

CHRISTMAS TURTLES® CANDIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil 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 and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

TURTLE CANDIES

Steps:

• On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. , For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. , In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container.

CHRISTMAS TURTLES

Steps:

• Butter 2 large nonstick cookie sheets.
• On prepared sheets, arrange pecan halves in clusters resembling turtles.
• Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan.
• Stir over low heat until sugar dissolves.
• Clip candy thermometer onto side of pan.
• Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234*f, swirling pan occasionally, about 15 minutes.
• Remove mixture from heat.
• Stir in vanilla.
• Immediately drop 1 TBS onto center of each pecan cluster.
• Cool slightly.
• Stir chocolate in top of double boiler over simmering water until melted.
• Drizzle 1 TBS chocolate over each candy.
• Chill until chocolate sets, about 30 minutes.
• Can be made 1 week ahead.
• Cover and keep refrigerated.