I’m on a candy making kick. One of my mom’s favorites is pecan turtles so I wanted to try this recipe out for her. I am so happy I made homemade turtles for her. And me.
This recipe is really pretty simple. The only thing you are cooking is the toffee and then you just layer the ingredients. If you aren’t a coconut fan you can leave the coconut out but the toasted coconut flakes I use add a nice texture and flavor to the candies.
I discovered Let’s Do Organics Toasted Coconut about a month ago and I love it. It is much cheaper than the toasted coconut chips you can find in most stores lately and the only ingredient is coconut. I know I could toast my own coconut flakes but convenience is nice (and coconut flakes can burn easily). I order from iherb because they have good prices, free shipping over $20, and you receive a 10% loyalty credit towards your next purchase.
Toasted Coconut Toffee Pecan Turtles
Toffee Ingredients:
1/2 cup THM Gentle Sweet (or my version)
1 tbsp butter
3 tbsp cream cheese
1/2 tsp vanilla
1/2 tsp caramel extract
Other Ingredients:
1 3.5 oz bar 85% dark chocolate
1/2 cup unsweetened toasted coconut flakes
36 toasted pecans, about 1/2 cup (I toast mine at 400 for 8-10 min until golden and fragrant)
pinch of sea salt (optional)
Directions:
Combine the butter and sweetener in a small saucepan over medium low heat. Cook until light brown and thickened. Remove from the heat.
Stir in the extracts and cream cheese. Stir until the cream cheese is thoroughly incorporated. Stir in the toasted coconut and set aside to cool and thicken.
Melt the chocolate in the microwave or in a double boiler. Line a cookie sheet with wax paper. Using about 1/3 of the chocolate spoon 12 circles onto the wax paper and spread them to about 1.5″ in diameter. Press 3 pecans into the top of each.
Once the toffee is room temperature you can divide it among the candies. Spoon the rest of the chocolate on top, sprinkle on the sea salt if using it, and put them in the fridge to set.
Save RecipeIngredients
- 1/2 cup THM Gentle Sweet (or my version)
- 1 tbsp butter
- 3 tbsp cream cheese
- 1/2 tsp vanilla
- 1/2 tsp caramel extract
- 1 3.5 oz bar 85% dark chocolate
- 1/2 cup unsweetened toasted coconut flakes
- 36 toasted pecans, about 1/2 cup (I toast mine at 400 for 8-10 min until golden and fragrant)
- pinch of sea salt (optional)
Instructions
- Combine the butter and sweetener in a small saucepan over medium low heat. Cook until light brown and thickened. Remove from the heat.
- Stir in the extracts and cream cheese. Stir until the cream cheese is thoroughly incorporated. Stir in the toasted coconut and set aside to cool and thicken.
- Melt the chocolate in the microwave or in a double boiler. Line a cookie sheet with wax paper. Using about 1/3 of the chocolate spoon 12 circles onto the wax paper and spread them to about 1.5" in diameter. Press 3 pecans into the top of each.
- Once the toffee is room temperature you can divide it among the candies. Spoon the rest of the chocolate on top and sprinkle with the sea salt, if using. Put them in the fridge to set.
| Nutrition Facts |
| Amount Per Piece |
|
Calories 99
|
|
%Daily Value
|
|
Total Fat 10.1g
16%
|
|
Saturated Fat 5.1g
26%
|
|
TransFat 0.0g
|
|
Cholesterol 5mg
2%
|
|
Sodium 17mg
1%
|
|
Total Carbohydrates 3.6g
1%
|
|
Dietary Fiber 2.1g
8%
|
|
Sugars 0.0g
|
|
Protein 1.8g
|
|
Vitamin A 1%
Vitamin C 0%
|
|
Calcium 1%
Iron 11%
|
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