TURTLE DOVE NESTS
Inspired by the traditional carol "The Twelve Days of Christmas," our Test Kitchen staff created these cute chocolate nests. With jelly bean eggs, they would make fun treats for Easter, too. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 nests.
Number Of Ingredients 5
Steps:
- In a microwave, melt chips; stir until smooth. Stir in the rice noodles, cereal and peanuts. Divide into 15 mounds on waxed paper and shape into nests; press indentation in the center of each. Add three jelly beans to each nest. Let stand until set.
Nutrition Facts : Calories 217 calories, Fat 12g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
TURTLE DOVES
Make and share this Turtle Doves recipe from Food.com.
Provided by TheKindKitchen
Categories Candy
Time 1h
Yield 25 serving(s)
Number Of Ingredients 3
Steps:
- Place UNOPENED can of evaporated milk in 2 quart saucepan. Cover with water, boil for 1 hour, keeping can covered with water. Remove and cool.
- In a double boiler, over medium-low heat, melt Dove chocolate until creamy.
- On parchment paper,drop small amount of Dove chocolate and spread out to quarter size. Place 4 pecan halves on top of chocolate.
- Open can of evaporated milk, and scoop a tablespoon of creamy caramel on top of each set of pecan halves.
- Cover caramel with melted chocolate.
- Cool completely. (I place tray in freezer for 5 - 10 minutes for a quick set).
- Remove from parchment paper and serve, or store in container with parchment paper in between layers of turtles.
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From foodandwine.com
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- Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast for about 7 minutes, or until fragrant. Let cool.
- Line 2 large baking sheets with parchment paper and place them in the freezer. In a heavy medium saucepan, combine the cream with the sugar, corn syrup and butter and bring to a boil. Stir just until the sugar dissolves. Cook over moderately low heat, without stirring, until the caramel reaches 240° to 244° on a candy thermometer; this can take up to 45 minutes.
- Fill the sink with 1 inch of cold water. Add the 3 tablespoons of water to the caramel and boil over high heat for 5 minutes, stirring occasionally. Briefly dip the saucepan in the cold water to stop the cooking, then let the caramel cool to 200°.
- Stir the pistachios and dried cherries into the caramel. Spoon scant tablespoons of the caramel onto the chilled baking sheets and let cool completely, at least I hour.
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2004-06-10 Step 1 Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast for about 7 minutes, or until fragrant. Let cool. Step 2 Line 2 large baking sheets with parchment paper and place them in the freezer. In a heavy medium saucepan, combine the cream with the sugar, corn syrup and butter and bring to a boil.
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