I've always loved the candy turtle but I've admittedly never made my own. I finally got down to business last week and made them featuring mexican cajeta, goat milk caramel and sea salt. It turned out better than I could have hoped, a recipe I'll likely make again.

Ingredients:

Raw Pecans
Avocado Oil
Sea Salt
Chocolate Chips, I used milk
Cocoa butter
Storebought caramel sauce, cajeta

I roasted the pecans at 400 F for about 10 minutes in a light coating of avocado oil. It was around a quarter kilo of pecans.

I started the chocolate melting process by melting a tiny bit cocoa butter in the bowl before adding a small spoonful of yogurt and a little almond milk with chocolate chips over a double boiler with water to avoid burning the chocolate.

It looked like this when it was ready.

Arrange the pecans like this on parchment paper.

I added a little butter to this pan and the entire bottle of cajeta and boiled it down. I tested it with the cold water method until it hit soft ball stage and considered it done. This was all done on low heat with constant stirring.

A little caramel on each...

Then a little chocolate on top.

A sprinkle of salt and chill.

I gave a few away and put most in the fridge to eat at over a few days. They are now gone.

A cloudy shot to show the changing seasons.

Did you enjoy this post? Check out the links below for more like this one!

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