Macadamia Turtles Recipes

MACADAMIA TURTLES

Steps:

• Cover 2 cookie sheets with waxed paper and coat with nonstick cooking spray.
• Arrange the macadamia nuts into 24 groups on the cookie sheets.
• In a small saucepan, melt the caramels with the cream over low heat for 5 to 7 minutes, or until smooth, stirring constantly.
• Spoon the caramel mixture over each nut group quickly while still hot (reheat if caramel gets too thick).
• In another small saucepan, melt the chocolate chips with the shortening over low heat for 5 to 7 minutes, or until smooth, stirring constantly.
• Drizzle the chocolate over the caramel and nuts and let stand until firm.

ISLAND SEA TURTLES

Steps:

• Preheat oven to 400°F Line 2 baking sheets with parchment paper. Place macadamia nuts in clusters of 4 to 7 nuts each, 2 inches apart; set aside.
• Toast coconut in oven for about 5 minutes or until lightly browned. Pulse in food processor or chop into shorter strands.
• Butter the inside of a heavy 3-quart saucepan. Melt 1/2 cup butter over low heat. Add sugar, corn syrup and sweetened condensed milk; mix well. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat to medium and continue to boil, stirring frequently until mixture reaches 244°F on a candy thermometer.
• Remove saucepan from heat, stir in vanilla and coconut. Cool slightly; spoon a tablespoon of coconut caramel over each nut cluster; cool completely.
• Place chocolate in a microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each. Chocolate should be smooth, but not warm. Dip tops of caramel-nut clusters in chocolate and sprinkle with sea salt. Place in refrigerator to set chocolate. Store in an airtight container at room temperature, separating layers with wax paper for up to 1 week.
• Tip: To prevent the formation of sugar crystals in the caramel, wash down the sides of pan using a pastry brush dipped in water.

CHOCOLATE COVERED TURTLES

Steps:

• Generously butter 2 baking sheets.
• On the baking sheets, arrange the pecan halves in snowflake-shaped clusters of 5 pecans each, overlapping the nuts in the center, leaving 2 inches of space between each.
• In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook, stirring constantly, until it reaches the soft ball stage, 240 degrees F. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F.
• Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)
• To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening. Melt over low heat, stirring, until it reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.
• Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.
• Drizzle 1 tablespoon of tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 2 weeks, with waxed paper separating the layers to prevent sticking.

TURTLES® CANDIES

Steps:

• Grease 2 baking sheets.
• Melt margarine in a saucepan over medium heat; stir brown sugar and salt into the melted margarine. Mix in corn syrup and sweetened condensed milk; cook, stirring occasionally, until mixture reaches 250 degrees F (120 degrees C), 15 to 20 minutes. Remove from heat; fold in pecans. Stir vanilla extract into the caramel mixture.
• Drop spoonfuls of caramel onto the prepared baking sheet. Allow caramels to cool until firm.
• Cook and stir chocolate chips in a saucepan over medium-low heat until melted and smooth, about 5 minutes. Remove from heat. Dip cooled caramels in the melted chocolate; return to greased baking sheet. Cool until chocolate is set.