Christmas Turtles
- Reviews 2
Ready In: 25 mins
Yields: 24 turtles
Ingredients
- 2 cups pecan halves (about)
- 1 1⁄2 cups whipping cream
- 1 cup sugar
- 1⁄2 cup light corn syrup
- 1⁄3 cup milk
- 1⁄4 cup butter
- 1 teaspoon vanilla extract
- 12 ounces bittersweet chocolate (not unsweetened) or 12 ounces semisweet chocolate, chopped
Directions
- Butter 2 large nonstick cookie sheets.
- On prepared sheets, arrange pecan halves in clusters resembling turtles.
- Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan.
- Stir over low heat until sugar dissolves.
- Clip candy thermometer onto side of pan.
- Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234*f, swirling pan occasionally, about 15 minutes.
- Remove mixture from heat.
- Stir in vanilla.
- Immediately drop 1 TBS onto center of each pecan cluster.
- Cool slightly.
- Stir chocolate in top of double boiler over simmering water until melted.
- Drizzle 1 TBS chocolate over each candy.
- Chill until chocolate sets, about 30 minutes.
- Can be made 1 week ahead.
- Cover and keep refrigerated.
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