Easy Carmel Pecan Turtles Recipes

Steps:

• preheat oven to 300 degrees. Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with spray. Place 3 pecan halves in a y shape on the foil. place 1 caramel candy in the center of each y. bake just until caramel is melted about 9 to 10 minutes.
• heat shortening an chocolate chips over low heat just until chocolate is melted. spread over candies and refrigerate for 30 minutes.

Steps:

• Toast pecans at 300 degrees on a cookie sheet for 5 to 6 minutes until fragrant. Let cool.
• Line 2 large cookie sheets with parchment paper and spray lightly with non stick cooking spray.
• Arrange the pecans on the sheet in small groups of 3.
• To make the caramel, melt butter in a medium sized sauce pan.
• Add brown sugar, corn syrup, 7 ounces sweetened condensed milk.
• Cook and stir over medium high heat until it reaches 235 degrees on your candy thermometer or the soft ball stage. (Clings together well when you drop 1/2 teaspoon of caramel in cold water).
• Then remove the caramel from heat and stir in vanilla. Carefully spoon caramel over each nut cluster covering all the nuts.
• For the chocolate topping melt the chocolate chips in a microwave safe bowl or big glass measuring cup. Heat for 30 seconds at a time stirring after each interval until all melted and smooth.
• Then add in 1/2 teaspoon shortening to the melted chocolate chips. Stir all together until its blended in.
• Spoon the melted chocolate over the caramel and spread around with the back of a spoon.
• Once they set up you can eat them or store them in an airtight container.
• Great for gift giving and holiday parties.

Steps:

• Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each minute. Cool.
• Meanwhile, place nuts in mounded groupings of about 3 nuts each into 36 clusters, about 3 inches apart, on parchment-covered baking sheet.
• Spoon about 2 tsp. caramel sauce over center of each nut cluster. (Caramel sauce should "glue" the clusters together.)
• Freeze 15 min. or until caramel sauce is firm.
• Melt chocolate as directed on package. Dip nut clusters, 1 at a time, into chocolate, turning to completely coat nuts. Return to baking sheet. Refrigerate 15 min. or until chocolate is firm.

Steps:

• Preheat oven to 325.
• Grease a large cookie sheet well.
• Arrange 4 pecan halves in a cluster, flat side down on cookie sheet.
• Repeat with the rest of the pecan halves.
• Place one caramel on top of each cluster.
• Heat in oven until caramels are softened, about 4-6 minutes.
• Press caramels flat with the bottom of a buttered spatula (you may have to butter the spatula after every 2 or 3 caramels, or it will get very sticky).
• Remove caramels evenly onto waxed paper.
• Melt chocolate in double boiler, or in microwave on medium high, stirring every 25 seconds until just melted.
• Spoon over caramel-pecan clusters.
• Let cool a few hours.
• Makes 26.

Steps:

• 1. Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.