Sea Salt Pecan Turtles
Chocolate turtle candy with pecan halves, caramel, chocolate, and sea salt
Equipment
- silicone baking mat or parchment paper
- large baking Sheet
Ingredients
- 11 ounces caramels (about 36 Kraft cubes)
- 3 tablespoons heavy cream
- 85 pecan halves
- 1 cup chocolate melting wafers (use good quality milk or semi-sweet)
- 1 teaspoon shortening
- sea salt
Instructions
- Preheat oven to 350°F. Bake pecan halves for about 7 minutes. Turn them after 4 minutes.
- Line a baking sheet with parchment paper or nonstick silicone mats. Using five pecan halves, arrange the pecans (on the baking sheets) in turtle shapes - a head and 4 legs.
- In a microwave-safe bowl, combine the caramels and cream. Heat on high for 30-second intervals, stirring between each interval until smooth. It will take about 1 1/2 - 2 minutes total to melt the caramels.
- Place a spoonful of the melted caramel onto each pecan turtle, using a spoon to spread it over the pecans. If you have any leftover caramel, go back and place more onto the pecans until you use it all
- Refrigerate the caramels until they harden, about 5-10 minutes.
- In a clean microwave-safe bowl, melt the chocolate wafers and shortening at half power for 30-second intervals, stirring between each interval.
- Add a spoonful of chocolate to each turtle. Use the back of the spoon to spread the chocolate so that it covers most of the turtles. Sprinkle lightly with sea salt.
- Let the turtles sit until they harden. Store the turtles in an airtight container at room temperature with parchment paper between each turtle to prevent sticking.
Notes
Optional
You can dip the turtles into chocolate to cover them entirely. They will not stick together as easily this way. Use 2 cups of chocolate chips and 1 1/2 teaspoons of shortening. Chill the caramel layer until it is hardened before dipping it into the melted chocolate.Troubleshooting
Sometimes, after chocolate hardens and sits for a while, it develops white spots that will become more pronounced over time. These spots are harmless and indicate that the chocolate has sugar or fat bloom. Usually, it is caused by cocoa butter crystals separating and rising to the top of the chocolate after it is heated. Remember, sugar or fat bloom is harmless, but can't be fixed after making the turtles. Heat the chocolate slowly to help avoid white spots. Also, refer to any instructions on the back of the chocolate bag for heating the chocolate in the microwave.Nutrition
Calories: 190kcalCarbohydrates: 21gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 5mgSodium: 47mgPotassium: 129mgFiber: 1gSugar: 16gVitamin A: 56IUVitamin C: 0.2mgCalcium: 38mgIron: 1mg
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