Smoked Almond Turtles

Total Time:
2 hr 21 min
10 min
2 hr
11 min

18 turtles


Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.

For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.

Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.

Store in an airtight container at room temperature.

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4.6 62
These are amazing!!! I read all of the reviews and followed the recipe exactly. Boiled caramel to 240 and did not stir, I think the trick is to make sure butter is softened so it melts quicker. Making a double batch next time. item not reviewed by moderator and published
I didn't have heavy cream so I used light sour cream instead and it came out fantastic a huge hit!! I didn't have time to wait for the butter to get to room temperature so I sliced it, layered it with the sour cream and then the brown sugar. And continued with the recipe. I also added vanilla and a touch of almond extract at the end. item not reviewed by moderator and published
This was so delicious!! Bravo Giada! item not reviewed by moderator and published
I'm in New York like another reviewer. I really do believe that altitude plays a big role in cooking and baking. A friend made caramel at the recomended 240 degrees F and it never set--not even in the fridge. So that and a few of the comments encouraged me to boil the caramel to a higher temp. I upped mine to 250 degrees, the result was a chewy caramel that kept its shape even at room temperature. It was firm enough to pop out of the pan whole, but soft enough to chew. Very nice! I will definately make these again. item not reviewed by moderator and published
It's so depressing to not get the right texture, because the turtles are so perfectly sweet and buttery with the bittersweet chocolate and smoked almonds. My mistake was throwing the cold ingredients straight from the refridgerator and into the pot. I ended up stirring the caramel for much longer than intended to break down the butter, and the lovelies set grainy. Make sure you start with room temperature ingredients! Especially the butter, like the recipe says! item not reviewed by moderator and published
You will def want to use MINI cupcake tins, this recipe you would need 48 count, I only have 24 count mini - so I had 2 use a few regular size which were very big, the caramel is super gooey, doesn't set as well as other caramel recipes i've made, you could substitute your fav recipe there tho, and I used a cookie dough scooper, perfect for the mini tins...DON'T TOUCH YOUR CARAMEL once you get it mixed, let it come to temp on 4 or 5 on an electric stove, if it's on low you will be there forever waiting to hit 240...all in all, very tasty recipe, smoked almonds were a twist for my, but OMG - melt in your mouth! item not reviewed by moderator and published
Made these tonight and they turned out so well! First time I've ever made caramel and was a little nervous. But my advice is don't be! It's so easy, and the caramel just does the work for you. I took the advice below and used a mini cupcake pan. They're very chewy, so I'm not sure what I could have done differently to change that but they still were great. I also debated on getting regular almonds rather than smoked because I wasn't sure if I'd like it, but it really does add a great flavor. Thanks Giada! item not reviewed by moderator and published
Nice little sweet bite! Made 31 in mini muffin tins. Set 8 chocolate chips on top of the warm caramel and swirled them. Whenever I use chocolate chips to layer on bars, candy, etc., it never totally firms up and makes a gooey mess. Any suggestions? item not reviewed by moderator and published
Loved the flavor! They came out really good. Mini muffin tin is definitely the way to go. I didn't have Almonds so I used Toasted Pecans and they worked out great. I think I needed to let the caramel cook another minute or two. It set up but still a little to soft. After following all directions I turned them over and coated the bottoms with chocolate too to seal-in the caramel so you could pick them up without the caramel sticking to your fingers. These would make a great gift. Just make sure to make a trial batch first to make sure you've got the caramel right before making a the final batch. item not reviewed by moderator and published
For anyone that is looking to make something simple yet delicious for a dessert or even just a snack I recommend this recipe. I made it last night and it was a complete success!! I didn't have a candy thermometer or a muffin pan so I used a cupcake pan instead and just went by the time stated in the recipe. I also crushed up some almonds and regular peanuts into small pieces so it was easier for my kids to eat and let me just say they loved every single bite!! Thanks Giada!! This is another recipe of yours that I will make again and again!! item not reviewed by moderator and published

Not what you're looking for? Try:

Dried Fig-Smoked Almond Bark

Recipe courtesy of Food Network Kitchen