Caramel Pecan Turtles

September 30, 2020
Created by Harmons
3 hours 45 minutes
Serves 36
  • Pecans
  • 2 cups pecan halves
  • 3 Tbsp unsalted butter, melted
  • 1/2 tsp salt
  • Caramel
  • 1/2 cup granulated sugar
  • 1/3 cup packed golden brown sugar
  • 3 Tbsp light corn syrup
  • 3/4 cup heavy cream
  • 2 Tbsp unsalted butter, cubed
  • 1 tsp vanilla
  • 12 oz semi-sweet chocolate, roughly chopped

Preheat oven to 350°. Line 2 baking sheets with parchment paper or silicone mats.

In a bowl, add pecan halves, butter, and salt and toss. Spread on a rimmed baking sheet and toast, stirring occasionally, until fragrant, about 10 minutes. Let cool.

Arrange 4 pecans into an X-shaped cluster on a prepared baking sheet. Repeat with remaining pecans.

To make caramel, in a heavy saucepan over medium-high heat, add sugars, and corn syrup and whisk until combined. Bring mixture to a boil.

Do not stir after it boils. If necessary, dip a pastry brush in water and brush down sides of pan to dissolve any sugar stuck to sides. Boil mixture until it reaches 250° on a candy thermometer, about 15 minutes. Remove from heat. Carefully whisk in cream, butter, and vanilla.

Transfer caramel to a small bowl. Working quickly, spoon a generous teaspoon over each cluster of pecans. Allow clusters to set, uncovered, for 2 hours up to overnight.

In a medium saucepan over medium-high heat, bring 1” of water to a simmer. Transfer half of chocolate to a heatproof bowl and place on top of pan. Stir occasionally until chocolate is melted, about 3 minutes. Add remaining half of chocolate, remove from heat and let stand 2 minutes. Stir gently until smooth.

Drizzle chocolate over turtles. Set aside in a cool place to set, about 1 hour.