Recipe courtesy of Gale Gand
Chocolate-Covered Caramel Nut Turtles
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- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 48
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 161
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 13 mg
- Sodium
- 24 mg
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 48
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 161
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 13 mg
- Sodium
- 24 mg
Ingredients
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Directions
- Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;
