Chocolate Pecan Turtle Clusters
Ingredients:
Pecan Layer:
- 2 cups pecans
- Parchment paper (for easy cleanup)
Caramel Layer:
- 6 tbsp butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup condensed milk
- 1½ tsp vanilla extract
Chocolate Layer:
- 2 cups chopped chocolate (milk or dark, your choice)
Directions:
1. Preheat oven to 350°F (175°C). Spread pecans in a single layer on a parchment-lined baking sheet. Toast in the oven for 8-10 minutes until fragrant. Remove and let cool slightly.
2. Line a baking sheet with parchment paper. Place small clusters of pecans on the parchment, about a tablespoon each, forming the base for each cluster.
3. In a medium saucepan over medium heat, melt butter for the caramel layer. Stir in light brown sugar, granulated sugar, light corn syrup, and condensed milk. Bring to a boil, stirring constantly.
4. Continue boiling the mixture for 5 minutes, stirring frequently to prevent burning. Remove from heat and quickly stir in vanilla extract.
5. Spoon a small amount of caramel over each pecan cluster, coating them evenly but not so much that they lose their shape. Allow caramel to cool and set for about 15 minutes.
6. Melt chopped chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals, stirring between each until smooth.
7. Spoon melted chocolate over the caramel-coated pecan clusters, covering them completely. Let the clusters set at room temperature until the chocolate hardens, about 1-2 hours.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 35 minutes
Kcal: Approximately 150 kcal per cluster | Servings: 20 clusters
Tips:
Use parchment paper to prevent sticking and make cleanup effortless.
For a richer flavor, toast the pecans until just golden but not burnt.