Caramel Pecan Turtles

By Yankee Magazine

Feb 22 2007


4 dozen


2-1/4 cups packed brown sugar
1 cup butter
1 cup light corn syrup
1/8 tsp. salt
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
1 tsp. vanilla extract
1-1/2 lb. whole pecans
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) milk chocolate chips
2 TB shortening


In a large sauce pan, combine the firs four ingredients. Cook over medium heat until all the sugar is dissolved.

Gradually add milk and mix well. Continue cooking until candy thermometer reads 248º F., firm ball stage. Remove from the heat; stir in vanilla until blended.

Fold in pecans. Drop by tablespoonfuls onto a greased cookie sheet. Chill until firm.

Melt chocolate chips and shortening in a microwave safe bowl or in a double boiler on the stove. Drizzle over each cluster. Cool.