Homemade Chocolate Turtles
User Reviews
5
Homemade Chocolate Turtles
Description
This recipe for Homemade Chocolate Turtles starts with toasting pecan halves in the oven or skillet until fragrant but not burned, then roughly chopping them for even coverage. A caramel mixture is prepared in the microwave by melting butter and combining brown sugar, granulated sugar, sweetened condensed milk, and light corn syrup. The caramel is cooked until it reaches about 235°F or passes the soft ball test when dropped in ice water, indicating the right chewy consistency.
The caramel is then spooned over the pecans arranged on a lined baking sheet. After the caramel layer cools and firms slightly, almond bark or a quality chocolate is melted and spread on top, forming the final chocolate coating. The almond bark sets well at room temperature, providing a firm shell, while bittersweet chocolate can also be used if of high quality to ensure smooth melting and setting.
Chocolate Turtles combine crunchy nuts, chewy caramel, and creamy chocolate, making them a rich treat suitable for gifting or enjoying as a dessert. Microwave cooking times may vary depending on wattage, so observing caramel consistency is crucial. Using almond bark simplifies the finishing, but quality chocolate enhances flavor.
Ingredients
- 6 tablespoons butter salted
- 1/2 cup light brown sugar , packed
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup light corn syrup
- 1/2 tsp vanilla extract
- 2 cups pecan halves
- 16 oz almond bark or high quality chocolate
Instructions
- Preheat oven to 350 degrees F.
- Toast and chop pecans: spread pecans out onto a baking sheet and bake for 5-10 minutes, stirring once, until toasted and fragrant (but not burned!). (Alternately, you can heat them in a hot skillet stirring constantly until they are fragrant, about 5 minutes). Once cooled, roughly chop the pecans and set aside.
- Line a baking sheet with parchment paper or a silpat liner. Set aside.
- Microwave Caramel: Place butter in a large microwave safe bowl and heat in microwave until melted. Add brown sugar, granulated sugar, sweetened condensed milk, and corn syrup and stir well to combine. Return bowl to microwave and cook mixture on HIGH power for about 6-8 minutes, or until it reaches about 235 degrees on an instant read thermometer, or use the ice water bath test.
- (For Ice bath test, spoon a small spoonful of the caramel into a cup of ice water. Use your fingers to pinch the caramel—it should come together into a soft ball. If it won't come together to form a ball in your fingers, return it to the microwave for an additional 30 seconds, and test again.)
- Use hot pads to carefully remove the bowl from the microwave. Stir vanilla into hot caramel. Stir in chopped pecans.
- Form Turtles: Drop large spoonfuls of the mixture onto the parchment paper lined baking sheet to create individual mounds of caramel candy. (I usually get about 20, but you can make the candies as small or large as you like). Refrigerate until set, about 20 minutes.
- Melt almond bark or chocolate in microwave )or use a double boiler), stirring every 30 seconds, until melted and smooth.
- Dip: Drop a pecan cluster into the melted chocolate and use a fork to coat it all over. Lift the cluster up with a fork, and tap it several times to allow excess chocolate to fall through the tines of the fork, into the bowl. Place dipped clusters on the parchment paper to set up.
- Store turtles in an airtight container at room temperature or in the fridge for 2-3 weeks.
Notes
- Microwave caramel time may vary; watch carefully to reach the soft ball stage around 7 minutes.
- Almond bark sets more reliably at room temperature compared to pure chocolate.
- If using chocolate instead of almond bark, choose high-quality bars or chips like Bakers or Ghirardelli.
- Toast pecans thoroughly but avoid burning to ensure best nutty flavor in the final product.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 50mg | 2% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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