Turtles – Caramel, Chocolate and Pecans!
Turtles are pecans covered with caramel then topped with chocolate. So delicious!
Servings Prep Time
75pieces 60minutes
Cook Time Passive Time
30minutes 60minutes
Servings Prep Time
75pieces 60minutes
Cook Time Passive Time
30minutes 60minutes
Chocolate Topping
  1. On a large greased cookie sheet, or a cookie sheet lined with a silicone baking mat, arrange three or four pecan halves in a circle. Set aside.
  1. Cut the butter into one tablespoon pieces.
  2. Put the sugar, salt, butter and corn syrup into a 4-quart saucepan.
  3. Stir and place over low heat, stirring continuously until boiling.
  4. Slowly add the heavy cream and continue to stir. At this point, the sugar mixture will be a pale yellow.
  5. Continue cooking until the thermometer reaches the Soft Ball Stage, which is 250F. The caramel will be a light golden brown and smell like caramel.
  6. Remove the pan from the stove.
  7. Add the vanilla and stir only enough to blend.
  8. Let cool 2-3 minutes.
  9. Drop by spoonfuls over pecans. I put about a tablespoon of caramel on top of the pecans.
  10. Put in the refrigerator to cool for about 15 minutes.
  1. Melt the chocolate. You can melt the chocolate in a double-boiler, or use the microwave. Be careful not to burn the chocolate.
  2. Remove the chocolate from the heat before it has completely melted and stir until it is completely melted.
  3. Remove turtles from the refrigerator and spoon the chocolate over each turtle. I use a teaspoon or so of chocolate for each turtle.
  4. Put the turtles back in the refrigerator for a few minutes until the chocolate sets.
  5. Remove turtles from the cookie sheet and store in containers with wax paper between layers.