This is an excellent recipe! Everyone who has tried it my husband’s friends and family has said this is the best pecan pie they have ever tasted. I did modify the recipe a little since I unwrapping the caramels were too time-consuming I just used the Smucker’s caramel topping for ice cream. It worked just fine. It turned out the same as when I actually used the little caramels but less work!
This pie is amazing! It’s so easy to make and everyone just loves it. It’s bad to say but I couldn’t help but eat almost the whole pie by myself! Instead of pecan halves, I put pecan pieces which worked just as well. Hats off to this pie!
- 12 ounces of soft toffees (homemade or store-bought)
- 6 ounces pecans (halves, toasted)
- 8 ounces of chocolate (semi-sweet, the chips are perfect)
- Gather the ingredients.
- Prepare a cookie sheet by covering it with aluminum foil or parchment and spraying the foil or parchment with non-stick cooking spray.
- Arrange the pecans in groups of 4, with each pecan facing in a different direction (like a turtle's legs). You can also place them in small bunches on the baking sheet.
- Unwrap the caramels if wrapped and place them in a microwave-safe bowl. If they are very firm, add a spoonful of water to make the final product more tender. Melt them in the microwave, stirring every 30 seconds.
- Allow the caramel to cool slightly so that it is not too hot, then use a spoon or a small candy spoon to drop a spoon of caramel per bunch of pecans. These candies are supposed to be hardy, so don't worry about keeping the turtles round or getting some of the pecans through.
- Melt the chocolate chips in the microwave or in a double boiler.
- Pour the melted chocolate over the caramel layer, letting it run a little to the sides and pressing it down so that it completely covers the top of the caramel.
- Place the candy baking sheet in the refrigerator so that the chocolate and caramel set completely, for at least 30 minutes.
- For best taste and texture, serve at room temperature. Supplements can be stored in an airtight container in the refrigerator or at room temperature for up to two weeks.