Salted caramel turtle candies
Christmas wouldn’t be christmas without indulgent, tasty treats. And, I have to tell you that these are pretty addictive because half the recipe has already disappeared and I just made them yesterday. My boyfriend is the turtle culprit, I swear…
Turtles are great because everyone loves them. It’s chocolate mixed in with silky caramel nut clusters that just melt in your mouth in a perfect little blissful bite. You can bring them to friend and family gatherings or you can just eat them yourself. Share them you say? I know it’s a far fetching thought once your teeth sink into one of these chewy little gems. I’ll let you be the judge of that one. I couldn’t stop eating them. It was like photo, taste test, photo, taste test, and repeat. It was a glorious afternoon.
The caramel sauce is out of this world and this is no exaggeration. Good lord, it’s delicious. Silky, smooth, and thick. And, you’ll thank me because there are left overs. A word of the wise though- when you’re making this sauce, make sure to use a pot with high sides because there will be some bubbling happening. And, be sure to use unsalted butter. This is very important or else you will end up with a bitter sauce and that’s no fun for anyone.
Oh and I don’t know about you, but when I first melted sugar I was a bit skeptical about the whole journey. It first looked like my sugar was drying out into big, dry clumps. I was a bit unsure…. errr a lot unsure on what was happening so I photographed it this time to help you out. It will melt, I promise. But, do not take your eyes off this pot! Because once the sugar browns, it will burn just like that so watch it like a hawk.
Just a warning – these little guys seem to melt quite quickly so store them in the freezer and take them out a couple minutes before you want to eat them. Presto, dessert is served.
The amazing caramel sauce is from PurpleFoodie
- 3 cups pecans, toasted
- ½ cup heavy cream
- 6 tablepoons butter
- 1 cup sugar
- 1 tsp salt
- 13 oz good quality dark chocolate
- Toast the nuts in a dry pan, 1.5 cups at a time, so they get evenly toasted. About 5 minutes. One you smell the aroma of the nuts, they’re done.
- Using about 5 pecans/cluster, arrange them into little clusters on a baking sheet.
- Melt the sugar in a high rimmed pot, on medium heat, constantly stirring so the sugar evenly browns.
- Add the butter, it will bubble up the sides. Whisk, whisk, whisk until it is fully incorporated into the sugar
- Add the cream and stir until evenly incorporated and silky smooth
- Add the salt and let it cool for about 10 minutes so it thickens up a bit
- Using a dessert spoon, spoon some caramel sauce onto each cluster. Stick in the freezer to let it harden.
- In a double broiler, melt the chocolate
- Take the hardened caramel nut clusters out of the freezer and using a dessert spoon, spoon some melted chocolate onto each one. Put back in the freezer to let it harden. Enjoy!