Prep 1 hr 15 mins
Cook 0 mins
These "turtle-like" concoctions are great for a Christmas sweets exchange.
- 1 teaspoon butter, divided
- 1 cup butter, divided
- 1 cup light corn syrup
- 2 1⁄4 cups packed brown sugar
- 1⁄8 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1⁄2 lbs pecan halves, toasted
- 3⁄4 cup milk chocolate chips
- 3⁄4 cup semi-sweet chocolate chips
- 4 teaspoons shortening
- Line baking sheets with waxed paper; lightly coat with nonstick cooking spray and set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter. Cube remaining butter; place in pan. Add corn syrup, brown sugar and salt. Cook and stir until sugar is melted.
- Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 16 minutes. Remove from the heat; stir in vanilla. Gently stir in pecans. Drop by rounded teaspoonfuls onto prepared baking sheets. Refrigerate until firm, about 12 minutes.
- In a microwave-safe bowl, melt the chips and shortening; stir until smooth. Drizzle over clusters. Chill until firm. Store in the refrigerator. Yield: about 6 dozen.
- Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.