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Homemade Pecan Caramel Chocolate Turtles




2 cups pecan halves

1 package chocolate Candiquik

One package caramels (11 oz) (Kraft Caramels recommended)

2 Tablespoons water

1/4 cup butter



Toast Pecans: Preheat your oven to 350ºF. Place pecans in a single layer on a baking sheet and bake for 5-7 minutes or until toasted. Watch carefully to avoid burning. Set aside.

Melt Caramels: In a heavy saucepan, melt caramels, water, and butter on medium-low heat, stirring constantly, until melted.

Combine Caramel and Pecans: Add pecans to the caramel mixture and mix well.

Form Turtles: On lightly greased wax paper (or parchment), spoon tablespoons of the caramel/pecan mixture. Let them harden. You can also place them in the freezer for 30 minutes to speed up the hardening process.

Melt Chocolate: Heat Candiquik in the microwave according to package directions.

Dip Candies in Chocolate: Dip each candy into Candiquik with a fork, letting the excess drip off. Place on wax or parchment paper and let harden.

Store: Store the turtles in an airtight container at room temperature.

See also  Peanut Butter Blossom Bars

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