Recipe courtesy of Gale Gand

Chocolate-Covered Caramel Nut Turtles

  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min
  • Yield: 48
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Ingredients

1 cup brown sugar

1 cup white sugar

1 cup dark corn syrup

1 cup butter

2 cups evaporated milk, separated

1 teaspoon vanilla

3 cups pecan halves

8 ounces semisweet chocolate, melted

Directions

  1. 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.;

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