Chocolate Pecan Turtle
Chocolate Pecan Turtle Clusters
2 1/2 C pecans
1/2 C butter (I use salted)
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°2 1/2 C walnuts
°1/2 C spread (I use salty)
°1 C earthy colored sugar
°1/2 C light corn syrup
°7 ounces enhanced consolidated milk (1/2 of a 14 ounce can)
°1/2 cup vanilla
°1 package (12 ounces) milk chocolate chips
°1/2 cup shortening (I use Crisco Improved Spread)
Toss 2 1/2 cups of walnuts into a large skillet. Grill over medium-high heat, stirring occasionally, until just a little darkened and smelling fragrant and beautiful. Should just take a few moments
Observe yourself 2 huge candy sheets. Cover them with kraft paper and spray them with cooking spray. Orchestrate your nuts in clusters, three to a collection works beautifully. You should leave space (about an inch) between each group.
Make your caramel (complete didactic exercise with photos seen as here). Place 1/2 cup margarine in a medium sized sauce pan. Soften over medium high heat. Add 1 C earthy-colored sugar, 1/2 C light corn syrup and 7 ounces of enhanced dense milk to the dish. Increase the spiciness only a little and stir it persistently. Bake and stir until it reaches 235-240 degrees. I mostly eliminate it for heat when it comes to around 234 degrees. It will continue to heat up somewhat even without the immediate heat, making caramel the perfect surface.
Mix in 1/2 teaspoon of vanilla.
Carefully drizzle about 1/2 teaspoon caramel over each bunch of nuts. You will have to work quickly because the caramel will set. Make sure there is caramel in contact with each of the nuts in your bouquet. The caramel works like paste, keeping the nuts together.
In a microwave-safe bowl, pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking.
Add 1/2 teaspoon of dissolved chocolate shortening. Let it sit briefly (so it can dissolve and make the chocolate chips more spreadable). Mix everything.
Drop about 1/2 teaspoon of softened chocolate on the highest point of the caramel and nuts. Swirl it along the top to make a nice dip with your spoon.
Allow the chocolate to settle. Whenever it has solidified and cooled, you can serve them quickly or move them to an impermeable compartment.