Chocolate Turtles
With three pecan trees in our yard, I’ve always got an abundance of fresh nuts in the freezer. I enjoy finding new recipes or revisiting favorites that call for pecans. If I’m making breads, candy, or savory dishes that call for nuts, it’s likely I’ll reach for pecans.
Pecans have been around since the 16th century. They are the only major tree nut that grows naturally in North America and are considered one of the most valuable nut species. By the late 1700s, the economic potential of pecans was realized. In 1802, the French exported pecans from America to the West Indies.
The name pecan comes from the Native American word pacane, which is of Algonquin origin. Pecane was used to describe “all nuts requiring a stone to crack.” They were popular enough to be used as currency for a time.
Today, pecans are a baking staple in any Southern kitchen. Pecan pie, banana nut bread, fudge, Italian cream cake, and caramel apples, for instance, require pecans. Pecans are also necessary for favorite candies such as chocolate turtles. The chocolate-caramel nut treats, created in 1918 by a Chicago confectioner, got its name from its pecans that stick out and resemble a turtle.
With only four simple ingredients, chocolate turtles are easy to make and can be kept frozen for up to three months or in the refrigerator for one month. At room temperature, they’ll remain fresh for up to one week. That is, if there are any left!
Ingredients
1 12-oz bag semisweet chocolate chips
1 ¼ cup pecan halves, toasted
28 caramels, unwrapped
2 Tbsp. whipping cream
Direction
- Microwave the chocolate chips in a microwave-safe bowl on high for 1 to 1 ½ minutes, stirring every 30 seconds, until melted. Cool for 10 minutes, stirring occasionally, until slightly thickened.
- Drop the chocolate by tablespoonfuls onto a parchment paper-lined* baking sheet, shaping into 16 (1½-inch) circles. Reserve the remaining chocolate. Arrange four toasted pecan halves over each circle: chill 15 minutes or until firm.
- Microwave the caramels and whipping cream in a medium microwave-safe bowl on high for 2 minutes or until caramels melt, stirring after 1 minute. Mix until smooth. Let stand 5 minutes or until slightly thickened. Spoon caramel mixture evenly over pecans.
- Microwave the remaining chocolate at high for up to 1 minute (if necessary), stirring after 30 seconds. Quickly spread the chocolate over the caramel mixture. Refrigerate for 30 minutes or until firm.
*Note: I use a Silpat baking liner in place of parchment paper.
***BIO***
Carolyn is an award-winning feature writer and has been a journalist for more than 30 years. Enjoy more on her blog including Chats With Authors, Book Reviews, 'What's on My Mind', and On the Table at www.carolyntillery.com!