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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!
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.
Enjoy!
Ingredients
- 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)
Instructions
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.
Enjoy!
Notes
***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.***
Recipe from Jamie Cooks It Up!
Back in Dec. 2012 I asked the following question:
I made these two days ago, and have had them on my counter, covered with plastic wrap. They are now getting little white specs on them. What causes this? AND, what can I do to make them pretty again? (P.S. I used the Guittard milk chocolate). They ARE better than the ones we often get at Disneyland!
Elaine,
Sometimes if your chocolate changes temperature too quickly, or gets too hot it can get white spots. Also, if it comes into contact with water this can happen. Make sure you are heating it slowly, and then allowing the clusters to set up and cool at room temperature. Hope this helps, Elaine! Good luck to you. 🙂
~Jamie
If I did not make my own caramel, what do you think the best option to buy would be?
Aila,
You can purchase Kraft Caramels, unwrap them and melt them in a sauce pan with 1 teaspoon of water over medium heat. Once they have melted you will have a nice liquid like caramel on your hands. 🙂 Good luck! Hope they turn out well for you!
~Jamie
All it needs is a sprinkle of sea salt
So, I made these little numbers and the caramel turned out very hard–almost hard rock stage. I followed the instructions but the caramel kept hardening as it cooled so I returned it to the stove to make it soft and workable again. I expected those last ones to be hard–I knew I was cooking the caramel too much at the end, but the ones I did first were hard too. Suggestions? I want these to work!
Becky,
It sounds like your candy thermometer might be broken. I would suggest cooking the caramel for a shorter time. Best of luck to you.
~Jamie
Oh thanks for the recipe. Someone else had this posted/pinned with pics and only part or the instructions/ingredients and it made no sense. Going to try these.
These look so much better than my easy ones. I put a Rolo on top of a nut and microwave it.
Mine didn’t turn out, the caramel was still to runny 🙁
Angela,
Next time try cooking the caramel a bit longer. Good luck!
~Jamie
Yours was the only recipe that I could clearly understand regarding how to make chocolate pecan caramel clusters. Thank you so much.
I made your caramel and turtles for my holiday cookie exchange – they turned out fantastic! I was so nervous b/c I have never made caramel before, but it was super easy per your instructions and ice water test (I didnt buy a candy thermometer). And the turtles turned out just like a candy shop’s! People ohh’ed and ahh’ed when I announced the caramel was homemade. THANK YOU for providing such an easy and fabulous recipe! Gonna make a 2nd (double) batch this wknd!
Oh my gosh, these are to die for. I am in a caramel-coma right now. Cooked up a giant batch for gifts and trying not to eat them all 🙂