Caramel Pecan Clusters (AKA - Turtles)

By GwennW

Ingredients

• 3 c. pecan halves, toasted*
• 1/2 c. white sugar
• 1/2 c. packed brown sugar
• 1 c. light corn syrup
• 1 c. evaporated milk, divided
• 1/2 stick butter (4T.)
• 2 tsp. vanilla extract
• 1/3 c. chopped pecans, toasted*
• 8 oz. semisweet chocolate chips, melted
• *To toast nuts, place on a baking sheet in a single layer. Place in a 350 degree oven and toast until they are light golden brown (5 - 7 minutes).

Details

Servings 30

Preparation

Step 1

Line 2 baking sheets with silicone baking mats, or with buttered parchment paper. Arrange the pecan halves in star shape clusters with the nuts overlapping slightly in the center of each cluster. Space each cluster about 1 inch apart. Set aside.

Stir together sugars, corn syrup and 1/2 c. of the evaporated milk in a medium saucepan. Place over medium high heat and bring to a boil. Stir in the remaining evaported milk and the butter. Attach a candy thermometer to the side of the pan so the tip is submerged, but not resting on the bottom of the pan.

Cook, stirring constantly, until the thermometer registers 240 degrees (soft ball stage). Remove from heat, and stir in vanilla and chopped pecans. Let cool until the caramel reaches approximately 185 degrees. (The caramel should be very soft, but not runny)

Use a tablespoon to sppon caramel into the middle of each pecan cluster. The caramel should form a disk about 1 1/2 inches in diameter, and the edges of the pecans should be peeking out from underneath the caramel. If the caramel becomes to stiff to work with, return it to low heat, stirring constantly, until it softens. Once the turtles are formed, allow the caramel to harden.

Spoon about 1 T. of melted chocolate over each turtle, covering the caramel completely (or as best as you can). Set aside in a cool place and allow the chocolate to harden.

Store turtles in an airtight container with parchment paper or waxed paper between the layers.