Low Carb Chocolate Caramel Turtles
The perfect low carb, crunchy, chewy, and chocolatey treat for the holidays
- Prepare the pecans. Toast them on a dry skillet for 1-2 minutes until fragrant and browned lightly. Set aside.
- In another 8 inch, non stick pan, on VERY LOW HEAT, melt the butter and cook till deep golden brown. Should take 18-20 minutes.
- Pour in the cream slowly and stir gently to combine.
- Allow to simmer for 1-2 minutes. Add sweetener. Adding a pinch of salt is also an option. Stir continuously. Let it cook till it begins to thicken, about 5 mins.
- If the mixture breaks and begins to seperate, blend it in the blender for 1-2 minutes on high. I used my Baby Bullet and it worked well!
- Pour the caramel into a glass jar. Continue to stir while it cools. Once cooled down a bit (and definitely not hot!) I like to place it in the fridge to speed up the hardening process. Should take no more than 30mins in the refrigerator. If it separates again during the cooling process, stir with a spoon until it’s combined and smooth, no need to put it back in the blender.
- The end results should be smooth and creamy, dulce de leche type caramel, almost the consistency of smooth peanut butter. If it’s too runny leave it in the fridge for a little while longer. If it’s too thick but the jar in a bowl of warm water.
- In a double boiler (or microwave) melt the chocolate until it’s smooth and melted but still thick, you don’t want it too runny.
- Arrange pecans on a cookie sheet lined with parchment paper. I clustered them in groups of 3.
- With a small spoon, pour about a tbsp of caramel over the pecans focusing on the center.
- Once they are all covered in caramel, place the cookie sheet in the freezer for 10 minutes to allow the caramel to harden.
- Once hardened, remove from freezer and layer on about 1 tbsp of chocolate over each piece of candy.
- Once complete, place back in freezer for 10 minutes and then store in a container in the refrigerator.