-
1
Line 2 baking sheets with aluminum foil.
-
2
On the baking sheets, arrange 60 clusters of 4 pecan halves each, with 1 inch of space between the clusters.
-
3
Set aside.
-
4
In a 2-quart heavy-bottomed saucepan over medium heat, combine the cream, corn syrup, brown sugar, granulated sugar, and butter.
-
5
Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
-
6
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
-
7
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246F on the thermometer (15 to 20 minutes), stirring constantly.
-
8
Remove the pan from the heat and stir in the vanilla.
-
9
Pour the caramel into a 2-quart mixing bowl and stir to cool slightly (about 1 minute).
-
10
Spoon a tablespoon of caramel onto the center of each pecan cluster.
-
11
Let the caramel set completely at room temperature (about 30 minutes).
-
12
Line 2 baking sheets with parchment or waxed paper.
-
13
Melt and temper the chocolate (see pages 2530).
-
14
Spoon a tablespoon of chocolate over the caramel on each turtle, or dip a turtle into the chocolate, coating it completely.
-
15
With a fork or dipper, remove the turtle from the chocolate, carefully shake off the excess chocolate, and turn the turtle out onto the paper.
-
16
Repeat with the remaining turtles.
-
17
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
-
18
In a tightly covered container wrapped in several layers of aluminum foil, the candies will keep for 1 month in the refrigerator or 2 months in the freezer.
-
19
They are best eaten at room temperature.
-
20
Substitute whole, unblanched almonds or walnut halves, for the pecans.
-
21
Substitute milk chocolate for the bittersweet chocolate.
