Chocolate-Covered Caramel Nut Turtles

chic

first in a pan boil water which boils at 212 degrees place your candy therm. in the water to make sure it is on, temp wise. adjust accordingly . i did as the recipe said. i only make a 1/2 batch so if i mess up it's not quite as expensive. i set my timer for 10 minutes at 160 deg add the milk and raise my heat from med high to high while constantly stiring time is not necessary it just gives me an idea of about how long i have. when it gets to 225 watch it very close, temp. raises fast. when it gets to 236 i add the vanilla and take it off the heat right at 238 deg. place on a cooler burner add the pecans about 2 cups stir a minute or so keep on cooler burner and take gobs out 1 at a time. i put 2 to 3 pecans in a pile on semi greased cookie sheets let them cool a degree or two really makes a diff. in the hardness of the carmel. at 240 it' s all-most too hard 236 almost too soft. although too soft is better than too hard the throw away stage.