You can use any size pecans you want. If you use the pecan halves it would probably have a little more "wow" factor. If you want to make the classic turtle shape-take 5 pecan halves and arrange them so they look like a turtle with a head and 4 legs. Then drop the caramel inbetween the pieces so it looks like the body. Or you can take the pecans and put them in a single layer on the parchment lined pan and put the caramel in pools. Have fun!
Hey Chef: Thanks for posting your method. When you put the pecans in the tray, how fine should I chop them? And could you line up the entire pecans side to side before you let the caramel drip on top?
You put them in the refrigerator to set the caramel. It makes them easy to handle. Maybe 30 minutes or so. You are correct in that the caramel will be hard right out of the fridge. Let them warm up and they will sofeten. You can store them at room temperature with out a problem.
How long do you refrigerate them after you put the melting carmel on the peacans? I think i lefted them in the refrigerator a litle bit to long because the carmel was to hard when you bite into them other then that i think they turned out ok. Is it possible to let them set at room temperature?
How long would you put white chocolate in the microwave for in sequence? I put some in the microwave a while back and took them out every 4 seconds but they never seemed to melt. When I tried stirring them, they turned brittle.
The first thing you need to check is the chocolate itself. Chocolate that is made with cocoa butter is a little more sensitive than so called "imitation" chocolate- or chocolate that is made with vegetable oil. The method is to put it in the microwave and stir about every 10 seconds or so. it sounds like you are doing it correctly. I hope this helps!
love the ease of this recipe. i didn't realize they were so easy to make. thanks for the tip on adding a tad cream to make them a bit softer consistency.
This video was produced for the College cable access program and as such it was intended for the general public and non professionals.
Making caramel from scratch is fairly involved and a difficult process which involves cooking to the perfect temperature, making sure you do not have crystalization occur, proper cooling and special equipment. The culinary students at the College of DuPage do learn these processes as part of their education.
This looks easy, and I'm going to give it a go. I tried making my own caramel for turtles, and somehow the caramel was SO hard, I had to throw them all out!
You can use any size pecans you want. If you use the pecan halves it would probably have a little more "wow" factor. If you want to make the classic turtle shape-take 5 pecan halves and arrange them so they look like a turtle with a head and 4 legs. Then drop the caramel inbetween the pieces so it looks like the body. Or you can take the pecans and put them in a single layer on the parchment lined pan and put the caramel in pools. Have fun!
Chef Chris
chefcct 2 weeks ago
Hey Chef: Thanks for posting your method. When you put the pecans in the tray, how fine should I chop them? And could you line up the entire pecans side to side before you let the caramel drip on top?
thibsteven1 2 weeks ago
Yes, you need to add the cream so the caramel is slightly soft. Milk doesn't work very well also. It doesn't dissolve into the caramel as readily.
Chef Chris
chefcct 2 months ago
I should have added the cream..waaaay to hard!
wkharper 2 months ago
Thank you for making it so easy to learn.
Best Regards,
Queen Happytude
Red Hat Society
directedbyhp 10 months ago
You put them in the refrigerator to set the caramel. It makes them easy to handle. Maybe 30 minutes or so. You are correct in that the caramel will be hard right out of the fridge. Let them warm up and they will sofeten. You can store them at room temperature with out a problem.
Enjoy!
Chef Chris
chefcct 1 year ago
How long do you refrigerate them after you put the melting carmel on the peacans? I think i lefted them in the refrigerator a litle bit to long because the carmel was to hard when you bite into them other then that i think they turned out ok. Is it possible to let them set at room temperature?
levon60153 1 year ago
guys im trying to make this on monday did anyone try it yet was it good
cereal1273 1 year ago
How long would you put white chocolate in the microwave for in sequence? I put some in the microwave a while back and took them out every 4 seconds but they never seemed to melt. When I tried stirring them, they turned brittle.
FireyNinja 1 year ago
@FireyNinja
The first thing you need to check is the chocolate itself. Chocolate that is made with cocoa butter is a little more sensitive than so called "imitation" chocolate- or chocolate that is made with vegetable oil. The method is to put it in the microwave and stir about every 10 seconds or so. it sounds like you are doing it correctly. I hope this helps!
Chef Chris
chefcct 1 year ago
@chefcct Ah, thank you!
FireyNinja 1 year ago
love the ease of this recipe. i didn't realize they were so easy to make. thanks for the tip on adding a tad cream to make them a bit softer consistency.
460gray 1 year ago
@460gray
I am glad you learned a new tip!
Chef Chris
chefcct 1 year ago
A chef should be displaying making caramel from scratch and using fine chocolate. It was disapointing to see the Suzy homemaker demonstration.
dvdfrnzwbr 1 year ago
@dvdfrnzwbr
This video was produced for the College cable access program and as such it was intended for the general public and non professionals.
Making caramel from scratch is fairly involved and a difficult process which involves cooking to the perfect temperature, making sure you do not have crystalization occur, proper cooling and special equipment. The culinary students at the College of DuPage do learn these processes as part of their education.
Chef Chris
chefcct 1 year ago
so good
jannet678 2 years ago
This looks easy, and I'm going to give it a go. I tried making my own caramel for turtles, and somehow the caramel was SO hard, I had to throw them all out!
nitegracee 2 years ago
If your caramel was too hard, you probably cooked it to a temperature that was too high.
Cook it to 234 degrees fahrenheit next time. Then it should be a nice consistency.
chefcct 2 years ago