Turtle Candy

Turtle Candy

34
sal 20

"Pecans, caramel smothered in melted chocolate -- it's turtle candy."

Ingredients 8 h {{adjustedServings}} servings 106 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets.
  2. Place three pecan halves in a Y shape on cookie sheet and place caramel in center. Repeat with remaining nuts and caramels.
  3. Place in preheated oven 10 minutes, until caramel is melted.
  4. Melt chocolate chips with shortening in microwave, or in a small saucepan over low heat; stir until smooth. Spoon over candies on sheets. Chill 8 hours or overnight, until firm.
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Reviews 34

  1. 38 Ratings

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Meg
1/31/2005

Here's a variation on the recipe: 1-14 oz pkg caramels 2 1/2 T. Evaporated Milk 2 cups Chopped Pecans 1-24 oz pkg chocolate Bark Combine caramels & evaporated milk in a microwave safe bowl. Microwave on high for 2 to 2 1/2 min, stirring frequently. Add the pecans and mix well. Drop by teaspoonfuls onto a greased baking sheet. Freeze for 2 hours. Melt the chocolate bark in a microwave safe bowl in the microwave for 2 to 2 1/2 min, stirring frequently. Dip the caramel drops in the melted chocolate bark and place on waxed paper to cool. Yields 3-4 dozen. They taste just like Pixies!!

ROBIN11034
12/14/2005

Because I love turtles, I have tried to make them every year. They have never turned out until this year. I decided to analyze what I did not like about them. First, using five pecans made them just way too big, so I used just one pecan. Then I cut the caramels in half and put them on the pecans. Second, they were always too hard. So I baked them for just 2 to 2 and a half minutes at 300 degrees ... just until they were malable. Then I smoothed the caramels over the pecans with my fingers and let them cool. Third the chocolate was always too tacky, it just never firmed up. So I added one eighth of a bar of parafin to the chocolate and dropped a dollop on the caramel/pecans. They turned out perfect! I've made two batches this year so far ... one with dark chocolte chips and one with semi-sweet chocolate chips. They were both yummy! Hope this helps others who have had problems with turtles.

JANESCHMIDCOOK
12/19/2003

should melt at 25o degrees for 10 minutes. 350 is too high of heat. It makes the caramels "crispy"