Chocolate Covered Turtles

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I made these to take with me for Christmas day for my family. My mom who is very picky and won't eat anything that isn't "good for you" raided the tin several times that day, so I know they had to be good. The best part of this is the carmel. It came out soft and chewy and so delicious. I made the carmel portion again but this time poured it into a buttered foil pan, sprinkled crushed up Heath bars over the top while still warm. This is the very best carmel I've ever had!

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These turtles are awesome. I had made some from a different recipe previously, and after I used this recipe, I realized the caramel from this one is much better. It's more rich and flavorful--these were very good!

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What an amazing outcome from a recipe. I like the way Emeril showed us how to use a candy thermometer and the build up to the chocolate. He certainly made that chocolate look like it tasted like the "food of the God's." I want one!

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This tasted very good but they were pretty large. When I spooned the carmel over the pecans, it ran to the other turtles on the pan. I would suggest making these in a muffin pan to help keep the shape and keep the carmel from running to the other turtles.

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this recipe taistes very good but the carmal came out hard. I think it would be better to cook it to a slightly lower temp before spooning it over the pecans.