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1
Heat the oven to 325F Place the pecans on a rimmed baking sheet and roast until browned and fragrant, about 12 minutes.
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2
Remove from the oven and set aside to cool; once completely cooled, place the nuts in a gallon-size resealable plastic bag and slightly crush with a rolling pin to make smaller pieces.
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3
Set aside.
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4
Spray an 8-inch-square baking dish with nonstick cooking spray.
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5
Fit with a piece of parchment paper long enough to fit into the bottom of the dish and hang over two opposite sides (creating parchment handles), and set the dish aside.
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6
Place the cream, corn syrup, both sugars, and the butter in a medium saucepan over low heat.
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7
Stir often until the butter and sugar melt, using a heatproof spatula to scrape down the sides of the pan occasionally.
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8
Increase the heat to medium and continue to simmer the mixture until its temperature reads 244F on a digital thermometer, 12 to 15 minutes (be carefulonce the sugar hits 240F, the temperature climbs rapidly, so stay on your toes!).
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9
If the mixture begins to bubble up to the rim of the pan, remove it from the stovetop for a second to calm the bubbles, give it a stir, and place it back on the burner.
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10
Once the caramel reaches 246F, remove it from the heat and stir in the vanilla, salt, and pecans.
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11
Pour the mixture into the prepared baking dish and set aside in a cool spot (or refrigerator) for at least 4 hours or overnight.
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12
Pour water into a small pot to a depth of 1 inch and simmer.
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13
Place the chocolate in a heatproof medium bowl and set it over the simmering water (the bottom of the bowl shouldnt touch the water).
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14
Reduce the heat to low and melt the chocolate, stirring often, until its completely smooth.
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15
Pour the chocolate into a small bowl or ramekin and set aside until completely cool but still soft enough to dunk the turtles.
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16
Run a paring knife around the edges of the baking dish and pop out the caramel block (see the tip on p. 161).
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17
Move to a cutting board and slice the caramel into squares between 11/4 and 11/2 inches in size.
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18
Place a long sheet of parchment or waxed paper on your work surface.
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19
Dip each caramel square halfway into the chocolate, and then place on the paper to set up.
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20
After dipping, give the chocolate enough time to set up and harden, about 1 hour.
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21
Store the turtles in an airtight container in the refrigerator for up to 1 week.
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22
Tip: Heres a tasty way to test the chocolate to see if it is cool enough to make turtles: Dip a metal spoon into the melted chocolate and press it lightly on your bottom lip.
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23
If the chocolate is cool, its ready to use; if it still feels a little warm, let it cool down more before using.
