CHOCOLATE PECAN TURTLE CLUSTERS

I have always
wanted to make Turtle Clusters.

Not because I have
a fascination with real live turtles and think it would be fun to nibble on
one. I’ve actually NEVER wanted to do that. Thank you so much for asking. You
are always so considerate. ?

I’ve wanted to
make Turtle Clusters because the flavors of chewy homemade caramel,
crisp pecans and heavenly chocolate all combined into one blissful candy is
just a bite of heaven right here on earth, that’s why. Heaven. On. Earth. Is
what I am saying here, folks. Whoever came up with the combination should be
kissed on both cheeks, high-fived with both hands and given 50 thumbs up.

You’ll have
to help me out with the thumbs, guys. The last time I checked I only had
two.

If you hate
caramel, pecans and chocolate…please do not give 50 thumbs up, just
disregard this post. No hard feelings. See you tomorrow for a chocolate
free recipe. ?

As for you fellow
turtle lovers, let me show you how easy they are to make!

Here is how to prepare it:

For Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

2 1/2 C pecans1/2 C butter (I use salted)
1 C brown sugar
1/2 C light corn syrup
7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
1/2 t vanilla
1 (12 ounce) package milk chocolate chips
1/2 t shortening (I use butter flavored Crisco)

How to make it :

1. Toss 2 1/2 cups of pecans into a large skillet.
Toast them over medium high heat, stirring occasionally, until they have
darkened just a bit and smell fragrant and wonderful. Should only take a few
minutes

2. Find yourself 2 large
cookie sheets. Line them with parchment paper and spray it with cooking spray.
Arrange your pecans into clusters, three to a group works well. You want to
leave some space (about an inch) between each cluster.
3. Make your caramel (full tutorial with
pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it
over medium high heat. Add  1 C brown sugar, 1/2 C light corn syrup and 7
ounces sweetened condensed milk to the pan. Increase the heat just a bit and
stir it continually. Cook and stir until it reaches 235-240 degrees. I
generally remove it from the heat when it reaches about 234 degrees. It will
continue to rise in temperature just a bit even without the direct heat, making
the caramel just the right texture.
4. Stir in 1/2 teaspoon vanilla
5. Carefully drizzle about 1 1/2 teaspoons of
caramel over each nut cluster. You’ll want to work quickly, as the caramel will
begin to set up. Be sure there is caramel touching all of the nuts in your
cluster. The caramel works like glue, sticking the nuts together.
6. 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 interval.
7. Add 1/2 teaspoon of shortening to the melted
chocolate. Allow it to sit for a minute or two (so it can melt and make the
chocolate chips more spreadable). Stir it all together.
8. Spoon about 1 1/2 teaspoons of melted
chocolate over the top of the caramel and nuts. Swirl it around along the top
making a pretty swoop with your spoon.
9. Allow the chocolate to set up. Once it has
hardened and cooled you can serve them immediately, or transfer them to an air
tight container.