Sea Salt Infused Turtles

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Source Plate Fodder

Preparation Time

Serves

AmountIngredientPreparation
2 lbs Semi Sweet Chocolate Bars (or Pieces)
2 Do this in batches - one for each side (Which means Double every thing below)
Chocolate
1 Teaspoon Pure Vanilla Paste
1 Cup Agave Syrup
1 Cup So Delicious Coconut Milk
1 Cup So Delicious Coconut Milk Creamer (Unflavored)
2 1/4 Cups Packed Brown Sugar
1 Cup Smart Balance "Lite" Butter Substitute
Caramel:
2 Tablespoons + 2 tablespoons sea salt
2 Cups water
2 Cups Pecan Halves
Salted Pecans:
2 Tablespoons Smart Balance Lite
1 Teaspoon vegetable shortening

1. Salted Pecans:

2. 2 Cups Pecan Halves

3. 2 Cups Water

4. 2 Tablespoons Sea Salt

5. Large Sauce Pan

6. Preheat the oven to 250

7. Non Stick Baking Pan

8. 3 Large Sheets of Parchment Paper

9. Bring the water, pecans and salt to a boil in the pot.

10. Boil for a full 2 minutes, then set the pot off and allow to cool to warm.

11. Drain, spread the nuts in a single layer on the pan and bake for 2 hours at 250

12. You will need to turn the nuts occasionally to speed up the drying / toasting process

13. Cool and set aside

14. Place the pecan pieces in star patterns on the parchment paper

15. Next, Caramel:

16. 1 Cup Smart Balance "Lite" Butter Substitute

17. 2 1/4 Cups Packed Brown Sugar

18. 1 Cup So Delicious Coconut Milk Creamer (Unflavored)

19. 1 Cup So Delicious Coconut Milk

20. 1 Cup Agave Syrup

21. 1 Teaspoon Pure Vanilla Paste

22. Large Sauce Pan

23. Candy Therometer

24. Spatula

25. Glass or Pyrex Cooling Bowl

26. In a large heavy saucepan, melt the butter substitute over low heat

27. Add the brown sugar, So Delicious Coconut Milk and Creamer, and syrup - stir to mix well

28. Cook over medium-high heat until mixture boils - stirring constantly

29. Clip a candy thermometer to the side of the pan

30. Reduce heat to medium; continue boiling at a moderate heat, stirring frequently, until the thermometer registers 248°F - that's "firm ball stage" but the caramel wotn actually make a firm ball, just trust the temp.

31. Watch temperature carefully during the last 10 to 15 minutes of cooking as temperature can increase quickly at the end.

32. Remove saucepan from heat and remove the thermometer.

33. Stir in vanilla.

34. Quickly pour mixture into the cooling bowl and bring to room temperature

35. Spoon 1 Teaspoon of the caramel into the center of each pecan "star"

36. Sprinkle the top of the caramels with a little sea salt

37. Allow to cool completely

38. And Finally, Chocolate

39. Do this in 2 batches - (Which means Double every thing below) one for each side

40. 2 lbs Semi Sweet Chocolate Bars (or Pieces)

41. 2 Tablespoons Smart Balance Lite

42. 1 Teaspoon Vegetable Shortening

43. Medium Microwave-proof Bowl

44. Spatula

45. Place all the ingredients into the bowl and microwave on HIGH for 30 seconds

46. Remove and stir - stir - stir until the chocolate is silky and glossy

47. Flip the turtles upside down on the racks and coat the underside completely with chocolate

48. Allow to cool completely

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