turtlettes
Ingredients:
12 oz pecans (3 cups)
1 package ( 12oz) Hershey’s milk chocolate pieces
2 cups light cream
1/2 teaspoon salt
2 cups sugar
1/3 cup butter
1 cup light corn syrup
1 teaspoon vanilla extract
Directions:
12 oz pecans (3 cups) 1 package 12oz Hershey’s milk chocolate pieces
1 recipe creamy caramel mixture
Arrange groups of 4 pecan pieces on buttered cookie sheet. Spoon about 1 teaspoon caramel mixture in center of each group of nuts, half covering each nut to resemble turtles. Let stand about 10 minutes. Met chocolate and spread some on each turtlette. Let stand until set, then wrap in plastic. Makes about 4 dozen.
Creamy Caramel mixture
2 cups light cream 1/2 teaspoon salt
2 cups sugar 1/3 cup butter
1 cup light corn syrup 1 teaspoon vanilla extract
Heat cream to lukewarm in large heavy saucepan. Pour out 1 cup and reserve. Add sugar, corn syrup, and salt to cream in saucepan. Cook, stirring until mixture boils. Add reserved cream very slowly so mixture does not stop boiling. Cook 5 minutes, stirring. Stir in butter, about 1 teaspoon at a time. Reduce heat and cook stirring almost constantly, until a small amount of mixture forms a firm ball when dropped in very cold water (248 F) on candy thermometer. Remove from heat and gently stir in vanilla and cool slightly.
Cheryl Sands
You can’t stop eating them! I put them in the freezer to prevent them from disappearing and discovered they tasted even better.
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