Chocolate Pecan Turtle Clusters
Ingredients:
8 ounces (250 g) pecan halves (roasted or not, salted or not)
25 unwrapped caramel squares (about 1 cup, 250 g)
1/4 cup (65 mL) heavy cream
16 ounces (500 g) coarsely chopped chocolate, melted (dark or milk)
Optional: sea salt
Preparation:
Line two baking sheets or large trays with parchment paper.
Make small piles of pecans, using 4 to 6 pieces per pile. (Layer the pecans so that the caramel does not seep).
In a medium miicrowave-safe bowl, add the caramels, 1⁄2 the cream and heat on high to melt, stopping every 28 seconds to stir, about 3 to 4 minutes in total, or until that the caramel is well softened. If the mixture seems thick and requires more cream, add the remaining amount.
Add about 1 tbsp (15 mL) of the caramel to the top of each pile of pecans. ReservePreparation:
Line two baking sheets or large trays with parchment paper
Make small piles of pecans, using 4 to 6 pieces per pile. (Layer the pecans so that the caramel does not seep)
In a medium miicrowave-safe bowl, add the caramels, 1⁄2 the cream and heat on high to melt, stopping every 28 seconds to stir, about 3 to 4 minutes in total, or until that the caramel is well softened. If the mixture seems thick and requires more cream, add the remaining amount
Add about 1 tbsp (15 mL) of the caramel to the top of each pile of pecans. Reserve
Pour 8 ounces of chocolate (250 g) in medium microwave-safe bowl and melt while heating, about 1 minute on high power, 15 seconds at a time, until chocolate is melted. Melt additional chocolate, if necessary
Add about 2 tablespoons (30 mL) of the chocolate to the top of each cluster of pecans, covering them on top and dropping them to the sides
Add a pinch of sea saltt to each turtle if desired
Allow the turtles to firm up at room temperature (this will take several hours) or in the refrigerator or freezer (about 15 minutes) before serving. .......
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