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!
CHOCOLATE CARAMEL AND PECAN TURTLE CLUSTERS
PRINT RECIPE WITH PICTURE
Time: 40 min hands on + 20 min to cool and set
Yield: about 40 clusters
***NOTE: I used my homemade caramel recipe for these clusters. I only made half a batch of caramel, as the ingredients below indicate. I’ve got to think about my health you know. Consuming 80 Turtle Clusters could kill a person. Dead. Dead as a door nail! However, if are making Turtle Clusters for the masses please feel free to double this recipe. It will turn out very well.***
2 1/2 C pecans
1/2 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)
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.