A scrumptious tropical version of the classiccandy, each ‘turtle’ boasts a caramel ‘body’ laced with toastedcoconut, macadamia nut ‘feet and head’ and a bittersweet chocolate’shell’.
Recipe: Island Sea Turtles
12 ounces dry roasted and salted macadamianuts 1 cup flaked sweetened coconut 1/2 cup (1 stick) butter 1 cup brown sugar, packed 1/2 cup light corn syrup 1 cup sweetened condensed milk 1 teaspoon pure vanilla extract 12 ounces bittersweet chocolate, coarsely chopped Sea salt, to taste
Preheat oven to 400°F (205°C).Line 2 baking sheets with parchment paper. Place macadamia nutsin 36 clusters of 4 to 7 nuts each, 2 inches apart; set aside.
Toast coconut in oven for about 5 minutesor until lightly browned. Pulse in food processor or chop intoshorter strands.
Butter the inside of a heavy 3-quart saucepan.Melt 1/2 cup butter over low heat. Add sugar, corn syrup andsweetened condensed milk; mix well. Increase heat to medium-highand bring mixture to a boil, stirring frequently. Reduce heatto medium and continue to boil, stirring frequently until mixturereaches 244°F (120°C) on a candy thermometer.
Remove saucepan from heat, stir in vanillaand coconut. Cool slightly; spoon a tablespoon of coconut caramelover each nut cluster; cool completely.
Place chocolate in a microwave-safe dish.Microwave 30 seconds on high, stir and continue to microwavein 10 to 20-second intervals, stirring after each. Chocolateshould be smooth, but not warm. Dip tops of caramel-nut clustersin chocolate and sprinkle with sea salt. Place in refrigeratorto set chocolate.
Store in an airtight container at roomtemperature, separating layers with wax paper for up to 1 week.
Makes about 2 to 2 1/2 dozen.
Tip: To prevent the formation of sugarcrystals in the caramel, wash down the sides of pan using a pastrybrush dipped in water.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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