Ingredients:
- 1 cup pecan halves
- 1 cup soft caramels (store-bought or homemade)
- 2 tablespoons heavy cream
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil (optional, for smoother melting)
- Sea salt (optional, for sprinkling)
Instructions:
- Prepare the Pecans:
- Preheat your oven to 350°F (175°C).
- Spread the pecan halves in a single layer on a baking sheet.
- Toast the pecans in the oven for about 8-10 minutes, stirring once halfway through, until they are fragrant and slightly darker. Remove from the oven and let them cool.
- Make the Caramel:
- In a microwave-safe bowl, combine the soft caramels and heavy cream.
- Microwave in 30-second intervals, stirring in between, until the caramels are fully melted and smooth.
- Alternatively, you can melt the caramels and cream in a small saucepan over low heat, stirring constantly.
- Form the Clusters:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Arrange clusters of 3-4 pecan halves on the prepared baking sheet.
- Spoon about a teaspoon of the melted caramel over each pecan cluster, ensuring the caramel covers the nuts and binds them together.
- Let the caramel cool and set for about 10-15 minutes.
- Coat with Chocolate:
- In a microwave-safe bowl, melt the chocolate chips (and vegetable oil, if using) in 30-second intervals, stirring in between, until smooth and fully melted.
- Spoon the melted chocolate over the caramel-pecan clusters, spreading it to cover the caramel and nuts completely.
- If desired, sprinkle a small pinch of sea salt over each cluster while the chocolate is still wet.
- Set and Serve:
- Allow the chocolate to set completely at room temperature or refrigerate the clusters for about 20-30 minutes until firm.
- Once set, transfer the clusters to an airtight container for storage.
Enjoy these delectable chocolate-pecan turtle clusters as a sweet treat or gift for someone special!
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