[X]

Home > Recipes > Pecan Turtles

Pecan Turtles Recipe

Pecan Turtles Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

I made these "turtle-like" concoctions one Christmas for a sweets exchange. My dad saw them on the counter waiting to be boxed up and couldn't believe I made them. He said they looked like they came from a candy shop. That's the best compliment I've ever received. -Carrie Burke Conway, Massachusetts

This recipe is:

Contest Winning

[X]

Rate Pecan Turtles Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pecan Turtles Recipe

Prep: 1-1/4 hours + chilling

Yield: 36 Servings

75 75

Ingredients

1 teaspoon plus 1 cup butter, divided
1 cup light corn syrup
2-1/4 cups packed brown sugar
1/8 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1-1/2 pounds pecan halves, toasted
3/4 cup milk chocolate chips
3/4 cup semisweet chocolate chips
4 teaspoons shortening

Directions

Line baking sheets with waxed paper; lightly coat with cooking spray and set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter. Cube remaining butter; place in pan. Add the corn syrup, brown sugar and salt. Cook and stir until sugar is melted.
Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 16 minutes. Remove from the heat; stir in vanilla. Gently stir in pecans. Drop by rounded teaspoonfuls onto prepared baking sheets. Refrigerate until firm, about 12 minutes.
In a microwave, melt chips and shortening; stir until smooth. Drizzle over clusters. Chill until firm. Store in the refrigerator. Yield: about 6 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (2 each) equals 328 calories, 22 g fat (6 g saturated fat), 18 mg cholesterol, 94 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Pecan Clusters in Taste of Home December/January 2005, p30

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pecan Turtles

Pecan Turtles

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Jan. 10, 2013 by Debbie.J.1350

Only problem I had with the recipe is that the caramel mix was so hot it melted the wax paper and took me a while to get these unstuck. But it was worth every minute. Made these for after Xmas treats for the neighbors and had rave reviews from all 8 families. Kudos

Reviewed on Feb. 27, 2012 by buddydinks

This is a very simple recipe!! My suggestion is to roughly chop about half of the pecans. The caramel has more places to stick to and doesn't spread quite as much. Also let it cool in the pan for a minute or two before you start scooping. I use my cookie scoop to make semi uniform clusters. Definetly a keeper!!

Reviewed on Dec. 16, 2010 by 3feetridn

Like the ability to not have too many ingred.

Reviewed on Dec. 05, 2009 by scrappy0709

Just finished making another batch of these goodies for a holiday exchange. I put them in Christmas mini muffin liners. They are always yummy and a special treat!