Homemade tortoise candy with pecans and caramel

Ingredients you will need:
°1 cup of pecan halves.
°1 cup caramel candy (individually wrapped).
°1 cup of semisweet or milk chocolate.
°1 tablespoon vegetable shortening (optional).
*to prepare:
The first step
Prepare a baking tray by covering it with parchment or a silicone mat. The candy won’t stick, and it will be easier to peel off after it hardens.
The second step
Prepare a baking dish by setting the oven temperature to 175°C. On a baking sheet, spread the pecan halves in a single layer. In a preheated oven, toast them for 8 to 10 minutes, or until they acquire a pleasant aroma and a light brown colour. Take it out of the oven and let it cool for a while.
The third step
Make a small ball out of the caramel candy spoon. Make sure half of the pecans are pressed firmly into the top of the caramel ball. The caramel and the remaining halves should be treated in a similar way.
The fourth step
Put some water (about an inch thick) in a saucepan and heat it on the stove. Place a heatproof bowl over the saucepan, making sure that the base of the bowl does not fall into the liquid below. By doing so, a double boiler is created, which can be used to melt the chocolate.
Fifth step
Place the chocolate chips in a heatproof tub. When the chocolate melts, stir it every now and then. If you want to make the chocolate easier to work with, you can add a tablespoon of margarine to it. When the chocolate has melted and become smooth, remove the bowl from the heat.
Sixth step
Gently dip each pecan caramel block into the melted chocolate using a fork or dipping bowl. Cover with chocolate and set until the excess chocolate falls off. Return the painted group to the baking tray you used earlier. All groups should be treated in the same way.
Step seven
Let the chocolate cool to room temperature and completely harden. This may take some time, but placing the baking sheet in the refrigerator can greatly speed up the process. Homemade Turtle Candy with Pecans and Caramel is ready to eat once the chocolate has set. Store the candy in an airtight jar for up to 2 weeks at room temperature.
Recipe notes:
Instead of using individually wrapped caramels, you can use store-bought caramel sauce. Once the caramel sauce has thickened somewhat due to the heating, you can continue with the recipe as directed.
If you want to give this traditional dessert a new twist, try using almonds or walnuts instead.

If you wish to produce a larger quantity, simply multiply the quantity of each item by two or three, as applicable.
Enjoy !

Leave a Comment