CHOCOLATE PECAN TURTLE CLUSTERS RECIPE

INGREDIENTS

  • 2 1/2 cup pecan halves
  • 1 stick butter butter
  • 1 packed cup brown sugar
  • 1/2 cup light corn syrup
  • 3/4 cup + 2 tablespoons sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 1 12 ounce package milk chocolate chips
  • 1/2 teaspoon shortening

INSTRUCTIONS

    • In a large skillet, toast the pecans over medium high heart for a few minutes.
    • Line 2 large baking sheets with parchment paper and spray with nonstick cooking spray.
    • Arrange the toasted pecans in groups of 3 leaving about an inch of space between each group. Set aside.
    • In a medium saucepan, melt the butter over medium-high heat.
    • Stir in the brown sugar, corn syrup, and sweetened condensed milk. Cook and stir continuously until it reaches 235-240F on a candy thermometer.
    • Remove from heat and stir in the vanilla.
    • Drizzle about 1/2 tablespoon of caramel over each cluster, set aside.
  • Fill a pot about 1/4 of the way with water, and fit with a bowl that wont touch the bottom of the pot to create a double boiler.
  • Heat the pot over medium heat.
  • After letting it heat up for a few minutes, start to stir the chocolate chips until they are fully melted and smooth.
  • Stir in the shortening and spoon about 1/2 tablespoon on the top of each cluster.
  • Once the chocolate has cooled serve immediately or store in an airtight container with parchment paper between each layer of clusters.
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