We’re in the home stretch of #TreatWeek.  Under a week to go and houses in #EveryTownUSA smell of sweet things destined for sharing with friends and family alike.

Except for the old standbys of fudge and truffles, I usually shy away from making candy, but this year I got coaxed into making turtles, after seeing how ridiculously expensive they were to buy so few in the stores.  Admittedly, I cheated by not making my caramel from scratch, but if it all tastes good in the end, does it matter?  Considering the amount of time it saved me, I’m thinking nope!

Toasted Pecan Turtles

• 12 oz Pecan Halves
• 1 – 11 oz Bag Individually Wrapped Caramels (I used Kraft)
• 2 TBLS Water
• 1+1/2 – 12 oz Bags Milk Chocolate Chips (I prefer Ghirardelli, but had Nestle’ on hand and the candies tasted just as good)
• 3 tsp Crisco Solid Shortening

In preheated 350°F oven, on an ungreased baking sheet, toast a pecans in a single layer for 8+1/2 minutes.  Remove from oven and immediately move nuts to a bowl so they stay warm while you’re working with them.

In the microwave, melt the chocolate chips together with the shortening in 30 second intervals until you have a nice, not too thick consistency.

Line 3 baking sheets with waxed paper.  Using a fork, dip into the chocolate and make a 1 – 1+1/2″ thin circle on the waxed paper.  Fan out 3 or 4 pecans in a Y or X pattern.  You want the chocolate to hold the pecans in place and act as a landing spot for any caramel that may spill over in the next step.  Continue until your pans are full or you run out of big enough pieces of pecan to work with.

While the chocolate and pecans start to set up, unwrap all of the caramels and put them into a 1 qt saucepan with the water.  Heat over low-medium heat, stirring constantly, until caramels are melted.

Using a 1/2 tsp measuring spoon, quickly spoon the caramel over the pecan clusters, making sure caramel is touching each of the pecans.

Rewarm chocolate to thin it again, then spoon a small amount on top of each layer of caramel. Put sheets into the refrigerator for 1-2 hours, or until hardened.  If space is an issue, use a cooling rack between sheets so you can stack them.  #ThisGirlLovesToEat