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Oxmoor House Photo by: Oxmoor House

Smoked Sea Salt Chocolate-Covered Turtles

Savor the best of both salty and sweet in each bite of these unique candies.

Oxmoor House JUNE 2007

  • Yield: 2 dozen
  • Cook time:25 Minutes
  • Prep time:25 Minutes
  • Other:45 Minutes

Ingredients

  • 1 (14-oz.) package caramels
  • 2 tablespoons butter
  • 2 tablespoons water
  • 3 cups pecan halves, toasted
  • 8 (2-oz.) chocolate candy coating squares
  • 1 cup bittersweet chocolate morsels
  • 4 (1-oz.) bittersweet chocolate baking squares
  • 2 tablespoons shortening
  • Smoked sea salt (see note)

Preparation

Combine first 3 ingredients in a heavy saucepan over low heat, stirring constantly, until smooth. Stir in pecan halves. Remove from heat; cool in pan 5 minutes.

Drop candy by tablespoonfuls onto a jelly-roll pan lined with lightly greased wax paper. Freeze 30 minutes.

Melt chocolates and shortening in a heavy saucepan over low heat, stirring until smooth. Dip caramel candies into chocolate mixture, 4 or 5 at a time, allowing excess chocolate to drip off; place on lightly greased wax paper. Quickly sprinkle tops with sea salt. Chill until firm.

Note: McCormick smoked flavor sea salt grinder is readily available and is what we first tested and tasted on this candy. Then we went online and found some other fine options.

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Smoked Sea Salt Chocolate-Covered Turtles recipe

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