A fresh and delicious take on a classic Christmas treat
- 1 cup butter
- 1 cup light corn syrup
- 2 cups brown sugar
- 1 tin condensed milk
- 3/4-pound pecan halves (Nina said she buys 2 – 1 pound bags of pecans since some of the pecans are broken. I just happened to have a bunch in my freezer)
- A half pound of bacon, cooked crispy
- 8 oz semisweet chocolate
- 3 tablespoons butter
For the caramel:
- Add the butter, corn syrup, brown sugar and condensed milk to a heavy-bottomed saucepan with high sides. Start with the heat on high until it is boiling, and then reduce the heat to medium. Stir constantly for approximately 15 minutes, or until the caramel reaches 235 degrees Fahrenheit. One way to test this is to drop a bit of the caramel into cold water. If it forms a soft ball, then it is ready. This is known as the ‘soft ball stage’. Let the caramel cool for about an hour. It should still be warm but not hot.
Assemble the turtles:
- Arrange pecans to resemble turtles – one for the head and two for the feet – on parchment paper. Roll small balls of the caramel and place in the center of the pecans, squishing gently into place. Cover the caramel with a piece of cooked bacon. Place in the fridge for at least 30 minutes.
For the chocolate:
- Gently melt chocolate and butter over low heat until just melted. Be careful not to burn the chocolate. Hold the turtle by the head and spoon the chocolate over top. Place the turtles back onto the parchment paper and sprinkle lightly with medium course sea salt. Put them back into the fridge to harden the chocolate.
These little guys freeze really well. And they make perfect gifts, too