Turtles are traditionally a chocolate covered pecan and caramel nugget but I like to mix it up and use walnut or cashews sometimes and of course for me, the chocolate has to be dark because I don’t really care for milk chocolate. The only hard part of this recipe is tempering the chocolate, but my link walks you through the process.
Ingredients
- 16 oz Chocolate – tempered
- 8 oz nuts – Pecans, Walnuts, or Cashews roasted
- 1 cup Caramel squares – ~25 squares unwrapped
- 2 oz Cream – divided
- Sea salt – optional but it enhances the taste and presentation
- 1 TBL Avocado oil – if roasting the nuts
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Roast the nuts if not already roasted
- Spread nuts on a baking sheet and put in 350F oven for ~8mins. Put in a bowl and add Avocado oil and optional 1 tsp of salt. Toss until nuts are coated and return to oven for ~2mins. Remove and allow to cool.
- Line two sheets and make small piles of nuts about 1″ in diameter and as tall as you want. You want them tight though so the melted caramel does seep all the way through.
- In a Bain Marie, add the caramel and half the cream. Once the caramel melts you can decide if it needs more cream to further smooth it out.
- Add ~1 TBL of caramel to the top of each nut pile. This is the glue that holds the turtle together. All the piles to come to room temperature.
- Temper your chocolate (melt it the proper way)
- Add ~2 TBL of chocolate to each pile by dolloping/drizzling it on top.
- Add an optional small pinch of salt on top of each turtle.
- Put sheet in frig or some place cool to harden.
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