{"id":1429,"date":"2024-10-29T00:08:18","date_gmt":"2024-10-29T00:08:18","guid":{"rendered":"https:\/\/boodiz.com\/?p=1429"},"modified":"2024-10-29T00:08:19","modified_gmt":"2024-10-29T00:08:19","slug":"chocolate-pecan-turtle-clusters","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1429","title":{"rendered":"Chocolate Pecan turtle clusters"},"content":{"rendered":"\n

INGREDIENTS:<\/strong><\/p>\n\n\n\n

2 1\/2 C pecans
1\/2 C butter (I use salted)
1 C brown sugar
1\/2 C light corn syrup
7 ounces sweetened condensed milk (1\/2 of a 14 ounce can)
1\/2 t vanilla
1 (12 ounce) package milk chocolate chips
1\/2 t shortening (I use butter flavored Crisco)<\/p>\n\n\n\n

INSTRUCTIONS:<\/strong><\/p>\n\n\n\n

1.Put 2 1\/2 cups of pecans in a big skillet and toss. Over medium-high heat, toast them, tossing regularly, until they are slightly browned and have a beautiful, fragrant aroma. It should just take a little while.<\/p>\n\n\n\n

2.Locate two large cookie sheets. Apply cooking spray and line them with parchment paper. Make clusters out of your pecans; three to a group works best. A gap of approximately one inch should be left between each cluster.<\/p>\n\n\n\n

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  1. Prepare your caramel (a comprehensive guide with images may be found here). Put half a cup of butter in a medium saucepan. Over medium-high heat, melt it. To the pan, add 7 ounces of sweetened condensed milk, 1\/2 cup light corn syrup, and 1 cup brown sugar. Turn up the heat a little and keep stirring. Cook, stirring, until the temperature reaches 235\u2013240 degrees. When it gets to approximately 234 degrees, I usually take it off the heat. Even without direct heat, it will continue to slightly warm up, giving the caramel the ideal texture.<\/li>\n\n\n\n
  2. Add half a teaspoon of vanilla.<\/li>\n<\/ol>\n\n\n