{"id":5375,"date":"2013-12-09T13:20:28","date_gmt":"2013-12-09T19:20:28","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5375"},"modified":"2013-12-09T13:20:28","modified_gmt":"2013-12-09T19:20:28","slug":"caramel-pecan-turtles-with-dark-chocolate-and-sea-salt","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/12\/09\/caramel-pecan-turtles-with-dark-chocolate-and-sea-salt\/","title":{"rendered":"Caramel Pecan Turtles with Dark Chocolate and Sea Salt"},"content":{"rendered":"

\"Pecan-Caramel-Turtles\"<\/a><\/p>\n

There is a story behind these tasty treats. \u00a0This was my second batch. \u00a0Not because the first was so delicious that it was eaten up before I could take any photos, though. \u00a0The first batch was an “Eat at your own risk” kind of candy thanks to an overcooked caramel that could probably have taken a tooth out. \u00a0I pride myself in being pretty good in the kitchen. \u00a0I’m not afraid of recipes that require some skill because I think that I have pretty good kitchen skills. \u00a0I know fancy cooking words and know the science behind some baking do’s and don’ts. \u00a0My first time making this caramel was a humbling experience, to say the least. \u00a0And we all need those experiences from time to time to keep us from thinking that we’re real good at something.<\/p>\n

Some things to know before making these candies.<\/p>\n

Lesson 1: Do not overcook your caramel! \u00a0Be patient and attentive, watch it like a hawk! \u00a0Candy is not forgiving.<\/p>\n

Lesson 2: Go buy yourself a decent candy thermometer if you have any intention of ever making candy. \u00a0It is a necessity.<\/p>\n

Lesson 2: Use a heat proof spoon to avoid losing half of the plastic part of your spatula in the hot caramel.<\/p>\n

Lesson 3: Use parchment on your pans to make removing the finished caramels a breeze.<\/p>\n

Lesson 4: Have everything you need ready to go so that making the caramel and assembling the candies is quick and easy.<\/p>\n

I found this recipe on a blog called Alaska from Scratch<\/a>. \u00a0It was my first time stumbling upon the site and it’s one I’ve now added to my blog reader. \u00a0The only thing I did differently was to use a different chocolate. \u00a0I was fortunate enough to come across Ghirardelli melting wafers at Target. \u00a0I think I might have audibly gasped as I saw them on the shelf. \u00a0It was a Christmas miracle! \u00a0It is way better than candy bark. \u00a0It hardens nicely, is easy to work with and actually tastes like chocolate. \u00a0They have white chocolate too! \u00a0Stock up. \u00a0I know I’m going to.<\/p>\n

Giving handmade gifts at Christmas is something I really love doing. \u00a0Sometimes you know someone well enough to know they need a particular item, but other times you’re not sure what to get for someone and you don’t want to get them something they’re not going to use or that they’re going to throw out. \u00a0Food is almost never a bad gift idea. \u00a0It only takes up space for a short time, and the recipient is guaranteed to enjoy it. \u00a0These candies are a great gift to give. \u00a0Pack them into normal sized mason jars or cute baby ones if you’re giving them with something else or in a basket of other goodies. \u00a0You could easily use walnuts or almonds instead of pecans. \u00a0You could also make some with white chocolate and pack a few of each together.<\/p>\n

\"Pecan-Caramel-Turtles-Gift-\"<\/a><\/p>\n

 <\/p>\n

The caramel recipe is fairly simple, but be sure to keep a watchful eye on it and stir is constantly. \u00a0Make sure to have your pecans toasted and set up for topping before you even start the caramel. \u00a0Getting the chocolate melted before you start the caramel is also a great way to make the process fast and smooth once the caramel is done. \u00a0If you have another set of hands, set up a little assembly line. \u00a0The caramel does begin to thicken up and harden after you remove it from the heat so it’s important to work quickly. \u00a0If it does get too thick to drizzle onto the pecans, you can warm it (stirring constantly) over low heat until it thins a bit. \u00a0I had extra caramel that I spread onto some parchment, let cool and cut into little pieces. \u00a0The consistency was much different than the caramel on the candies since I’d warmed it again a couple times. \u00a0Another example of how finicky candy can be even with just a little more cooking. \u00a0It still tasted great, but wasn’t gooey like it should be.<\/p>\n

The pecans are crunchy and delicious, the caramel is sweet, rich and gooey, the chocolate is nice and smooth and the little bit of salt on top is perfection. \u00a0These are wonderful little treats. \u00a0Enjoy!<\/p>\n

Caramel Pecan Turtles with Dark Chocolate and Sea Salt<\/h3>\n

From Alaska from Scratch<\/a><\/p>\n

Ingredients<\/em><\/p>\n

For the Caramel:<\/p>\n