- 18 soft caramels
- 72 pecan halves (about 1.5 cups)
- 5 ounces semi-sweet chocolate chips
Prepare a cookie sheet by covering it with waxed paper or a silicone baking mat.
Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs).
Place a caramel on top of the center of each cluster.
Put the cookie sheet in a 300 degree oven for 3-4 minutes, until the caramels have softened and mostly melted over the pecans. The tips of the nuts should still be showing.
Remove from the oven and allow to cool fully.
Melt the chocolate chips in the microwave or over a double boiler. Spoon the melted chocolate over the cooled caramel, being careful not to cover tips of the nuts.
Allow to fully set. Store refrigerated in an airtight container for up to a week.
- Yields: 18 candies
- Preparation Time: 15 minutes, plus cooling time
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