Food recipes
Christmas Turtles
Christmas Turtles Ingredients: nuts, pecans cream, whipped, cream topping, pressurized sugars, granulated syrups, corn, light milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt vanilla ext...
Christmas Turtles
Ingredients:
nuts, pecans
cream, whipped, cream topping, pressurized
sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Butter 2 large nonstick cookie sheets.
On prepared sheets, arrange pecan halves in clusters resembling turtles.
Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan.
Stir over low heat until sugar dissolves.
Clip candy thermometer onto side of pan.
Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234*f, swirling pan occasionally, about 15 minutes.
Remove mixture from heat.
Stir in vanilla.
Immediately drop 1 TBS onto center of each pecan cluster.
Cool slightly.
Stir chocolate in top of double boiler over simmering water until melted.
Drizzle 1 TBS chocolate over each candy.
Chill until chocolate sets, about 30 minutes.
Can be made 1 week ahead.
Cover and keep refrigerated.
Ingredients:
nuts, pecans
cream, whipped, cream topping, pressurized
sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Butter 2 large nonstick cookie sheets.
On prepared sheets, arrange pecan halves in clusters resembling turtles.
Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan.
Stir over low heat until sugar dissolves.
Clip candy thermometer onto side of pan.
Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234*f, swirling pan occasionally, about 15 minutes.
Remove mixture from heat.
Stir in vanilla.
Immediately drop 1 TBS onto center of each pecan cluster.
Cool slightly.
Stir chocolate in top of double boiler over simmering water until melted.
Drizzle 1 TBS chocolate over each candy.
Chill until chocolate sets, about 30 minutes.
Can be made 1 week ahead.
Cover and keep refrigerated.