Chocolate-Covered Bacon Turtles

Name: Chocolate-Covered Bacon Turtles
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 30
Cuisine: Global
Ingredients: 5 strips bacon; 340 grams package bittersweet chocolate chips; 5 Tbsps unsalted butter, diced; 3 Tbsps light corn syrup; 355 milliliters granulated sugar; 237 milliliters heavy cream; 828 milliliters 3/4 pound whole pecan halves (about; 1 teaspoon vanilla extract

Chocolate-Covered Bacon Turtles is a gluten free hor d'oeuvre. This recipe serves 30. One portion of this dish contains approximately 3g of protein, 18g of fat, and a total of 246 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, granulated sugar, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat oven to 325ºF.

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Oven

Spread pecans in even layer on baking sheet.

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Pecans

Spread

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Baking Sheet

Bake until the pecans are fragrant and toasted, stirring occasionally, about 6 or 7 minutes.

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Pecans

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Oven

Remove pecans from oven and let cool.

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Pecans

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Oven

Fry bacon in large skillet until very crisp, about 8 minutes.

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Bacon

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Frying Pan

Transfer bacon to paper towel-lined plate and let cool. When bacon is cool enough to handle, cut each strip into six pieces with kitchen shears. Set bacon pieces aside.

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Real Bacon Pieces

Bacon

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Paper Towels

Line 2 baking sheets with parchment paper. Arrange pecans in star-shaped clusters of five. You should have enough whole pecan halves to make 30 clusters. (If you don't, you can arrange broken pieces into little piles. They won't look like turtles, but they will still be delicious.) Set baking sheets aside.

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Pecans

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Baking Paper

Baking Sheet

In small saucepan, combine heavy cream, butter, and vanilla extract. Bring to a boil over medium heat, then immediately remove from heat.

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Vanilla Extract

Heavy Cream

Butter

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Sauce Pan

In medium saucepan, combine sugar, corn syrup, and 1/4 cup of water. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to a simmer and cook sugar mixture, without stirring but swirling pan occasionally, until it is beginning to turn golden-amber in color, about 6 to 8 minutes.

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Corn Syrup

Sugar

Water

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Sauce Pan

Frying Pan

Reduce heat to medium-low. Very carefully, pour hot cream mixture into sugar mixture. It will bubble ferociously. Stir until combined. Clip candy thermometer to side of pan and cook, stirring occasionally, until mixture reaches 248ºF (firm ball stage), 10 to 15 minutes.

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Candy

Cream

Sugar

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Candy Thermometer

Frying Pan

Remove pan from heat and allow caramel to cool slightly, about 5 minutes.

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Caramel

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Frying Pan

Using soup spoon, drop mounds of caramel into center of each pecan cluster. Top each with one piece of bacon, pressing gently to adhere. (If caramel becomes too stiff to work with, reheat gently over low heat.) Set turtles aside to cool, 45 minutes to 1 hour.

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Caramel

Mounds Bar

Bacon

Pecans

Soup

Heat two-thirds of chocolate chips in heat-proof bowl set over pan of simmering water until melted and candy thermometer registers 110ºF - 115ºF.

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Chocolate Chips

Candy

Water

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Candy Thermometer

Bowl

Frying Pan

Remove bowl from pan and allow chocolate to cool until thermometer registers 95ºF - 100ºF. Stir in remaining third of chocolate chips until melted.

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Chocolate Chips

Chocolate

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Kitchen Thermometer

Bowl

Frying Pan

Using soup spoon, top each turtle with spoonful of melted chocolate, smoothing to cover bacon completely. Set turtles aside until chocolate hardens. Turtles will keep for up to two weeks, stored between sheets of wax paper in an airtight container at room temperature.

Ingredients you will need

Chocolate

Bacon

Soup

Equipment you will use

Wax Paper