HOW TO MAKE CHOCOLATE TURTLE CLUSTERS?
This chocolate pecan turtle clusters recipe is one of our holiday favorites. With freshly toasted pecans, caramel sauce, and chocolate, everybody loves these treats.
Chocolate and caramel are two of life’s greatest pleasures, don’t you agree? It’s a wonderful rival to the peanut butter and chocolate duo!
I prefer the homemade caramel topped with a rich, homemade brown sugar and homemade sweetened condensed milk and vanilla.
If you have no other choice, you should switch to a container of high-sugar canned caramel sauce. Making a homemade one is quick and doesn’t take much time.
Pecans: I used two cups and a half.
Salted butter: half cup.
Brown sugar: 200 grams.
1/2 Cup.Of light corn syrup.
Sweetened condensed milk: I used half of a 14-oz Can.
1/2 small spoon.Of vanilla extract.
Milk chocolate chips: use the large package Of 12-oz.
1/2 small spoon.Of shortening.
In a large skillet, I tossed the pecans, and I toasted them over medium heat, stirring regularly, until only a little dark and smelling fragrant and lovely. It should only take a couple of minutes.
I chose two large cookie sheets and using parchment paper, I lined them and sprayed over them the cooking spray. And I arranged the pecans in groups.
I prepared the caramel, to make your caramel use my homemade recipe: In a medium-sized saucepan, I put 1/2 Cup of butter, and I melted it over high-medium heat. I added in the brown sugar, 1/2 cup of light corn syrup, and approx. 7 ounces of condensed milk in the jar.
And I raised the heat a little and constantly stir it. When it hits 240 degrees, I cooked stirring. When it hits around 234 degrees, I normally removed it from the heat. And without direct heat, it could begin to increase in temperature just a little, giving the caramel just the right texture.
After that I added the vanilla extract, stirring again.
Over each nut cluster, I gently drizzled around 1 1/2 teaspoons of caramel. When the caramel started to firm up, I worked it hard again.
Make sure all of the nuts in your cluster are touched with caramel. Sticking the nuts together, the caramel acts like glue.
I poured 12 ounces of milk chocolate chips into a microwave-safe dish, and heated for 30 seconds at a time in the microwave, stirring after each cooking time.
I added about half a tablespoon of shortening to the melting chocolate, and I let it set for a few seconds so it can melt and make the chocolate chips more spreadable. And I mixed it all together with a spoon.
Using a half-tablespoon of molten chocolate, I coated the top of the nuts and caramel and gently swirl it about in a circular motion with the spoon.
I let the chocolate absolutely cool down, and quickly I served them once they have hardened and cooled, and I moved them to an air-tight jar.