Description
Chocolate, caramel, and toasted pecans? Sounds like the perfect dessert combination! This homemade Turtle Candy is sweet, crunchy, and absolutely delicious.
Ingredients
Scale
- 4 cups pecan halves
- 1/2 cup butter
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon kosher salt
- 7 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 teaspoon vegetable oil
Instructions
- Pecans: Preheat oven to 350°F. Line a large baking sheet with parchment paper and spread the pecan halves in a single layer on the prepared pan. Bake for 10 -12 minutes until lightly browned and fragrant.
- Allow the pecans to cool. Line another baking sheet with parchment paper and when the pecans are cooled arrange them into clusters of 3 or 4 nuts. Using an additional baking sheet allows you more space to work so they are not packed too close together as you top with caramel. Set the pecans aside.
- Caramel: In a medium, heavy-bottomed saucepan or Dutch Oven combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat. Add in the sweetened condensed and continue boiling until it reaches 240°F on a candy thermometer. Remove from the heat and stir in the vanilla. Allow the caramel to cool for 5 minutes and then spoon an approximate teaspoon on top of each pecan cluster.
- Chocolate: In a small microwave-safe bowl combine the chocolate chips and vegetable oil. Heat in 30 second intervals, stirring after each until the chocolate is melted and smooth. Spoon approximately 1/2 teaspoon of melted chocolate on top of the caramel.
- Allow the chocolate to set completely. Store airtight at room temperature for up to 7 days, or freeze for up to a month.
