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Pecan Turtles

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost

Attention new recipe very rich! I present you the “pecan turtles”, in other words, the turtles with pecan nuts, a sweetness which comes to us from North America . But what is it about? Well, a very smooth pecan caramel, coated with pecans (again!) and milk chocolate. In other words: it is a caloric bomb. But that it is good! The fudge is just perfect and I finally saw how to make these little horrors when I made the Millionaire Shortbreads fudge. I adapted the caramel by adding salt, vanilla and chopped pecans. When I baked this caramel and tasted it, I thought I was opening a Pandora’s box… In any case, to please yourself or to offer, these “pecan turtles” will make people happy!

Recipe for Pecan & Chocolate turtles:
-175g of butter
-150g of brown vergeoise
-25g of honey
-1/2 teaspoon salt
-1 teaspoon of liquid vanilla
-1 can of sweetened condensed milk
-150g of chopped pecans
-300g of pecans
-400g of tempered milk chocolate (tempering method HERE)

Place the brown vergeoise, honey, salt, liquid vanilla and butter in a saucepan over moderate heat.

Mix well to melt the butter. 

When the mixture comes to a boil, add the can of sweetened condensed milk. 

Bring back to boil then cook for 2 minutes while stirring. 

Add chopped pecans. 

Mix well, it’s ready!

Pour into an 18X18 frame placed on parchment paper or a silicone baking mat. 

Let the caramel cool completely before chilling for two hours. 

Try to cut large squares of 3cm by 3cm. The caramel is very soft at this stage. It must be cold enough to facilitate this operation. Of course you can eat it as is! 

Take a square piece of caramel and place 6 pecan halves as shown in the photos.

Do the same with all the caramel.  Then put the caramel in the freezer for 2 hours so that it can be put in the chocolate very easily. This will prevent the caramel from sinking during its dive under the chocolate… 

Temper the milk chocolate (mycryo cocoa butter method HERE). 
Dip each “turtle” in the tempered chocolate.

Scrape the underside of the fork well before placing on parchment paper. The caramel being frozen, the chocolate will harden very quickly. 

Let the chocolate temper and the caramel defrost before gobbling it up and stuffing your nose…

So !

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