Chocolate Caramel Pecan Candies aka Turtles

Ingredients

• 1 cup pecan halves use a heaping cup
• 16 caramels I used Werther’s Original
• 1 cup white chocolate
• ¼ cup milk chocolate

Instructions

• Preheat oven to 350 degrees F.
• Line a rimmed baking sheet with parchment paper.
• Arrange pecans on cookie sheet in a single layer. Bake for about 8 to 10 minutes, or until lightly toasted. I always say the nuts are done when you can smell them.
• Allow pecan to cool. Then arrange them into 16 clusters on the pan. I find keeping them all flat works better, if you try to stack they just shift when moving the cookie sheet.
• Place a caramel on top of each cluster of pecans.
• Pop the cookie sheet in the oven, bake for about 2 to 3 minutes. Watch closely as you want the caramel to melt but not so much that it spreads too much. You want it to melt just enough to soften but not become a flat mess. Remove the cookie sheet from the oven and allow to cool completely.
• Melt the white chocolate. I like doing mine with the double boiler method. I place a saucepan of water on the stove, warm over medium heat, place a heat proof bowl over top with the chocolate inside and melt until smooth. Spoon the melted white chocolate over top of the clusters. I like keeping it in the middle so you see the caramel and pecans sticking out from underneath. Allow to cool.
• With the same double boiler method melt the milk chocolate. Then drizzle that over top of the clusters.
• Pop them in the fridge until they set.
• Serve with a big old “Mmm, I love Turtles” smile!

Nutrition

Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 32mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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