Christmas Turtles

1. 1

   Butter 2 large nonstick cookie sheets.

2. 2

   On prepared sheets, arrange pecan halves in clusters resembling turtles.

3. 3

   Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan.

4. 4

   Stir over low heat until sugar dissolves.

5. 5

   Clip candy thermometer onto side of pan.

6. 6

   Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234*f, swirling pan occasionally, about 15 minutes.

7. 7

   Remove mixture from heat.

8. 8

   Stir in vanilla.

9. 9

   Immediately drop 1 TBS onto center of each pecan cluster.

10. 10

    Cool slightly.

11. 11

    Stir chocolate in top of double boiler over simmering water until melted.

12. 12

    Drizzle 1 TBS chocolate over each candy.

13. 13

    Chill until chocolate sets, about 30 minutes.

14. 14

    Can be made 1 week ahead.

15. 15

    Cover and keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.