Description
Deliciously rich and crunchy Chocolate Pecan Turtle Clusters featuring toasted pecans, gooey caramel, and smooth milk chocolate for an irresistible sweet treat perfect for parties or gifting.
Ingredients
Scale
For the Clusters
- 2 1/2 cups pecan halves
- 1 stick butter (1/2 cup)
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 3/4 cup + 2 tablespoons sweetened condensed milk
- 1/2 teaspoon vanilla extract
For the Chocolate Topping
- 12 ounces milk chocolate chips
- 1/2 teaspoon shortening
Instructions
- Toast Pecans: In a large skillet over medium-high heat, toast the pecan halves for a few minutes until they become fragrant and lightly browned. Stir frequently to avoid burning.
- Prepare Baking Sheets: Line two large baking sheets with parchment paper and spray lightly with nonstick cooking spray to prevent sticking.
- Arrange Pecans: Place the toasted pecans in groups of three on the prepared sheets, leaving about one inch of space between each group. Set aside.
- Melt Butter: In a medium saucepan, melt the butter over medium-high heat, ensuring it doesn’t brown.
- Make Caramel: Stir in the brown sugar, light corn syrup, and sweetened condensed milk. Cook and stir continuously, monitoring with a candy thermometer, until the mixture reaches 235-240°F (soft ball stage).
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to incorporate flavor evenly.
- Drizzle Caramel: Drizzle about half a tablespoon of caramel over each pecan cluster carefully to cover and bind the nuts together. Set aside to cool slightly.
- Prepare Double Boiler: Fill a pot about one-quarter full with water and bring to a gentle simmer. Place a heat-safe bowl on top, ensuring it doesn’t touch the water to create a double boiler setup.
- Melt Chocolate: Add the milk chocolate chips to the bowl and stir continuously until fully melted and smooth.
- Add Shortening: Stir in the shortening into the melted chocolate to create a glossy finish and smoother texture.
- Top Clusters: Spoon about half a tablespoon of the melted chocolate mixture over the top of each caramel-coated cluster, covering the caramel layer.
- Set and Store: Allow the chocolate to cool and harden at room temperature. Serve immediately or store in an airtight container with parchment paper between layers to prevent sticking.
Notes
- Use a candy thermometer to ensure the caramel reaches the perfect soft ball stage for optimal texture.
- Shortening helps the melted chocolate set with a shiny finish and prevents bloom.
- Store clusters at room temperature in an airtight container; refrigeration is not necessary and may cause chocolate to bloom.
- To speed up setting, place clusters in the refrigerator for 30 minutes once topped with chocolate.