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Christmas is just around the corner. When I was shopping at Home Goods the other day, finishing up the last of my long shopping list, I found some really cute holiday treat bags. I usually make Christmas cookies, but this year I thought I would make something different.
We have a Norman Love candy store in Naples and every time we go near it, Rob stops in for one of his famous Pecan Caramel Turtles. His candy is absolutely delicious, but you have to practically take a second mortgage on your house to fill a gift bag.
Instead, I flipped through my recipe box and found our old family version of this classic treat. So here you go! Rob is already licking his chops.
- 1 teaspoon plus 1 cup of butter, divided
- 1 cup light corn syrup
- 2 1/4 cups packed Domino dark brown sugar
- 1/8 teaspoon of Morton salt
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon of McCormick gluten free vanilla extract
- 1 1/2 pound of pecan halves
- 1 pound of Baker’s German sweetened chocolate
- 2 teaspoons of Crisco shortening
- Line 2 Calphalon non-stick 12×17″ baking pans with parchment paper and set aside.
- Butter the inside of a heavy All-Clad 8-inch saucepan with 1 teaspoon of butter.
- Cube the remaining 1 cup of butter and place in the pan.
- Add the corn syrup, brown sugar and salt. Cook and stir until butter is melted.
- Gradually stir in the sweetened condensed milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until your candy thermometer reads 248 degrees, about 16 minutes.
- Gently stir in pecan halves and drop by a rounded teaspoons full on a prepared baking sheet. Refrigerate until firm, about 15 minutes.
- In an All-Clad double boiler, melt chocolate and shortening and stir until smooth. Drizzle over clusters & chill until firm.