Dark Chocolate Salted Walnut Caramel-Crispy, creamy, and of course...chocolate! This easy dessert is a laugh to make and could make any cookie dish more unique! Homemade turtle sweet is a must have this holiday season !
I actually have constantly cherished Valentine's Day. Even once I become a single lady! Because for me, it wasn't all approximately romance. But instead, on an afternoon I fee the unique humans in my lifestyles and bathe them with affection...and sweet! And in case you recognize me at all, you realize once I say sweet, I mean home made sweet.
* Ingredients :
° four cups pecan halves
° half of cup unsalted butter
° 1 cup granulated sugar
° half of cup corn syrup
° 3/four cup sweetened condensed milk
° half of teaspoon fine sea salt
° eight oz. dark chocolate chop coarselysea salt for sprinkling (optional)
* Directions :
+For pecans :
Heaat oven 350 degrees F . Spread the pecans on a small sheet of paper and toast for six minutes, shaking in 1/2 of all through baking.Remove from oven and permit cool for a some minutes.
+About dark chocolatet urtle pecan:
Line 2 large baking sheets with butter paper. Greased parchment paper wiith non stick spray.
Arrange the toasted pecans at the organized leaves in star-shaped groups of five. Please see photo #5 withinside the weblog put up above in case you want a visual of this. Set apart till needed.
In a medium length saucepan, soften butter over medium warmness. Once dissolved, add the granulated sugar, corn syrup, sweetened condensed milk, and salt. Cook, stirring constantly, till aggregate reaches 235°F on a candy thermometer (additionally referred to as gentle ball stage), approximately eight minutes. Removing from warmness also whisk vigorously about 30 sec . Leave it for five minutes (set the timer!).
Using a medium-sized cookie scoop, spoon spoon-level mounds of caramel over every nut block, aiming to drop them withinside the center of the block. Putting apart when chocolate melts.
Fill a medium saucepan one-1/3 complete with water and produce to a simmer over medium warmness. Place a heatproof pan on pinnacle of the pan tightly, however it won't contact the boiling water over the pan. Reduce the warmth and add the chopped chocolate withinside the bowl over the saucepan. Heat the chocolate till absolutely melted, stirring from time to time with a silicone spatula. Once the chocolate is absolutely melted, stir the mixture smoothly, then carefully take away the bowl from the warmth.
Place 1 tablespoon of melted chocolate on top of every caramel-pecan block, again, aiming to drop it withinside the center of the block. Set apart, at room temperature, till chocolate has set, approximately 1 hour. Store in an airtight container, at room temperature, for as much as a week. We desire you success in not ingesting them all in one sitting
Enjoy !
