Island Sea Turtles Recipes
ISLAND SEA TURTLES
A scrumptious tropical version of the classic candy, each 'turtle' boasts a caramel 'body' laced with toasted coconut, macadamia nut 'feet and head' and a bittersweet chocolate 'shell'. From Wisconsin Milk Marketing Board.
Provided by gailanng
Categories Candy
Time 45m
Yield 2 1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Line 2 baking sheets with parchment paper. Place macadamia nuts in clusters of 4 to 7 nuts each, 2 inches apart; set aside.
- Toast coconut in oven for about 5 minutes or until lightly browned. Pulse in food processor or chop into shorter strands.
- Butter the inside of a heavy 3-quart saucepan. Melt 1/2 cup butter over low heat. Add sugar, corn syrup and sweetened condensed milk; mix well. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat to medium and continue to boil, stirring frequently until mixture reaches 244°F on a candy thermometer.
- Remove saucepan from heat, stir in vanilla and coconut. Cool slightly; spoon a tablespoon of coconut caramel over each nut cluster; cool completely.
- Place chocolate in a microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each. Chocolate should be smooth, but not warm. Dip tops of caramel-nut clusters in chocolate and sprinkle with sea salt. Place in refrigerator to set chocolate. Store in an airtight container at room temperature, separating layers with wax paper for up to 1 week.
- Tip: To prevent the formation of sugar crystals in the caramel, wash down the sides of pan using a pastry brush dipped in water.
Nutrition Facts : Calories 2411.4, Fat 164.3, SaturatedFat 58, Cholesterol 139.2, Sodium 1004.8, Carbohydrate 240.7, Fiber 12.6, Sugar 192.2, Protein 21.9
ISLAND SEA TURTLES
A twist on the classic turtle, this addictive candy brings together macadamia nuts and bittersweet chocolate with a buttery coconut caramel. Topped with a sprinkling of sea salt, it's the perfect blend of sweet and savory.
Provided by Allrecipes Member
Categories Chocolate Candy
Time 1h10m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place macadamia nuts in 36 clusters of 4 to 7 nuts each, 2 inches apart; set aside.
- Toast coconut in oven for about 5 minutes or until lightly browned. Pulse in food processor or chop into shorter strands.
- Butter the inside of a heavy 3-quart saucepan. Melt 1/2 cup butter over low heat. Add sugar, corn syrup and sweetened condensed milk; mix well. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat to medium and continue to boil, stirring frequently until mixture reaches 244 degrees F on a candy thermometer.
- Remove saucepan from heat, stir in vanilla and coconut. Cool slightly; spoon a tablespoon of coconut caramel over each nut cluster; cool completely.
- Place chocolate in a microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each. Chocolate should be smooth, but not warm. Dip tops of caramel-nut clusters in chocolate and sprinkle with sea salt. Place in refrigerator to set chocolate.
- Store in an airtight container at room temperature, separating layers with wax paper for up to 1 week.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 21.8 g, Cholesterol 10.1 mg, Fat 14.1 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.7 g, Sodium 49.2 mg, Sugar 17.2 g
ISLAND SEA TURTLES
A twist on the classic turtle, this addictive candy brings together macadamia nuts and bittersweet chocolate with a buttery coconut caramel. Topped with a sprinkling of sea salt, it's the perfect blend of sweet and savory.
Provided by Allrecipes Member
Categories Chocolate Candy
Time 1h10m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place macadamia nuts in 36 clusters of 4 to 7 nuts each, 2 inches apart; set aside.
- Toast coconut in oven for about 5 minutes or until lightly browned. Pulse in food processor or chop into shorter strands.
- Butter the inside of a heavy 3-quart saucepan. Melt 1/2 cup butter over low heat. Add sugar, corn syrup and sweetened condensed milk; mix well. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat to medium and continue to boil, stirring frequently until mixture reaches 244 degrees F on a candy thermometer.
- Remove saucepan from heat, stir in vanilla and coconut. Cool slightly; spoon a tablespoon of coconut caramel over each nut cluster; cool completely.
- Place chocolate in a microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each. Chocolate should be smooth, but not warm. Dip tops of caramel-nut clusters in chocolate and sprinkle with sea salt. Place in refrigerator to set chocolate.
- Store in an airtight container at room temperature, separating layers with wax paper for up to 1 week.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 21.8 g, Cholesterol 10.1 mg, Fat 14.1 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.7 g, Sodium 49.2 mg, Sugar 17.2 g
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