Homemade pecan turtle candy that’s sugar-free and low carb? Buckeye State baby! These delicious keto caramel pecan clusters area unit a really special treat. Be able to fight together with your idolised ones for the last of them!
When I was a child, Pecan Turtles were the epitome of high category course in my mind. Despite the actual fact that they were sold-out in each chemist's and convenience mercantile establishment, we tend to didn’t get to own them fairly often. They were special treats, typically reserved for the vacations.
But oh, Buckeye State that combination of chewy caramel, cooked pecans, and wealthy chocolate. It absolutely was magic stuff and that I continuously thought-about Turtles to be one thing to plan to. Not till later did I understand that they were fairly plebeian and also the whole wasn't even of the best quality.
Still they preserved close to legendary proportions in my my head, particularly after I got an opportunity to undertake the caramel pecan turtles from mountain range Chocolate works. currently those were one thing special, my friends! Pure sweet chocolate-y happiness.
INGREDIENTS :
- 6 tbsp Swerve Brown
- 3 tbsp Bocha Sweet (or allulose or xylitol)
- 5 tbsp butter divided
- 1/4 tsp xanthan gum
- 1/4 tsp sea salt
- 2 cups pecan halves
- 4 ounces sugar free dark chocolate chopped
- 1/2 cup heavy whipping cream
- More sea salt for sprinkling, if desired
INSTRUCTIONS :
- In a large saucepan over medium heat, combine the sweeteners and 4 tablespoons of the butter. Bring to a boil and cook 3 to 5 minutes, watching carefully so it doesn't burn. Remove from heat and add the cream. The mixture will bubble vigorously.
- Return the mixture to heat and bring back to a boil. Boil 3 minutes, watching carefully. Sprinkle the surface with xanthan gum and whisk to combine. Whisk in the salt. Let the caramel cool until thickened but still pourable, about 1 hour
- Meanwhile, preheat the oven to 350F and line a cookie sheet with parchment or a silicone baking mat. Spread the pecans out on the mat in a single later and bake 7 to 10 minutes, until toasted. Arrange the pecans in clusters of 3 or 4, making about 20 to 24 clusters.
- Drizzle a few teaspoons of caramel over each pecan cluster, making sure some caramel is touching each of the pecans. Place the cookie sheet in the freezer to set the caramel.
- In a small bowl set over a bowl of barely simmering water, combine the chocolate and the remaining tablespoon of butter. Stir until melted and smooth, then drizzle over the chilled clusters.
- Sprinkle with sea salt if desired, and let set.
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