°430 ml (1 3/4 cup) brown sugar, packed
°60 ml (1/4 cup) corn syrup
°60 ml (1/4 c) 35% whip cream
°125 ml (1/2 cup) sweetened condensed milk
°30 ml (2 tbsp.) semi-salted butter
°500 ml (2 cups) chopped pecans, toasted
°454 g (1 lb) semi-sweet chocolate, chopped
In saucepan, mix all ingredients. Bring to boil. Bake for about 10 minutes or until a candy thermometer reads 116°C (240°F), stirring occasionally.
Remove from heat and let cool.
Lightly butter marble slab or line baking sheet with paper.
For every turtle, place a some pieces of pecans, equivalent of whole nut, on plate.
Using two spoons, spread about 7.5 ml (1 1/2 tsp) of caramel over each serving of pecans. Gently reheat the caramel along the way, if needed. Let cool completely.
In a bain-marie, melt half the chocolate in two batches. Remove from the water bath.
Remove half of the turtles from the baking sheet or parchment paper, then dip them one by one in the melted chocolate, holding them between two forks. Melt the rest of the chocolate and proceed in the same way with the remaining turtles. Place on parchment paper and let stand overnight.