Chocolate Covered Caramel with Nuts

Serves per caramel

Chocolate Covered Caramel with Nuts
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  • 3/4 lb raw whole pecans
  • 3/4 lb raw whole almonds
  • 3/4 lb raw whole cashews
  • 2 2/3 cups sweetened condensed milk
  • 1 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 1 1/2 cups light corn syrup
  • 1/2 cup butter, cut up
  • 1 tbsp vanilla
  • 2 lbs bittersweet chocolate, coarsely chopped


  1. Preheat the oven to 300 degrees F.
  2. Spread nuts on baking sheet and toast in the oven. Let them cool.
  3. In a large bowl, toss the nuts. Return the mixed nuts to 2 baking sheets, making one layer.
  4. In a medium heavy-based saucepan over medium heat, combine the milk, granulated and brown sugars, and corn syrup. Stir with a wooden spoon to dissolve the sugars. Wash down the sides of the pan with a pastry brush dipped in hot water.
  5. When the sugar mixture begins to bubble, turn the heat to medium-low. Stir every 3 to 5 minutes until it turns dark amber and a candy thermometer reads 236 degrees about an hour.
  6. Remove the saucepan from the heat and stir in the butter and vanilla. Let the mixture cool without stirring for about 5 minutes.
  7. Spoon a dollop of caramel over a small group of nuts. Spoon another dollop of caramel over another group of nuts, so the two rounds do not touch. Repeat until every group of nuts has a hood of caramel on top. Leave to cool.
  8. Line a baking sheet with parchment paper. Separate the turtles and transfer to the parchment.
  9. Melt the chocolate in a double boiler.
  10. Using a fork, dip each caramel into the chocolate to coat it and place on waxed paper. Give it a little shake after taking it out of the chocolate to get rid of the excess.
  11. Let cool and serve.
Recipe Type: Dessert


Anytime you are making candy on the stove you want to work fast with the ingredients so it’s best to have everything measured out ahead of time.

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Spread the nuts on a cookie sheet and toast in the oven for about 20 minutes.

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Once they are cooled toss them in a bowl and spread out in one layer on several foil lined cookie sheets.

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Place a medium sized pot over medium heat and pour in the milk.

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Add the cornsyrup

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White sugar

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And brown sugar.

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Stir together well and frequently while you bring the mixture up to a boil. Turn down the heat to medium low.

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To prevent the caramel from crystalizing you want to brush down the sides of the pot with a pastry brush dipped in hot water.

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You want to keep stirring the caramel until it turns a deep amber colour and registers 230 degrees F on a candy thermometer.

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Remove from the stove and stir in the butter and vanilla.

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Let it stand for 5 minutes.

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Using a spoon, drop a small amount of caramel on a group of nuts.  Continue until all the nuts have a bit of caramel on them.

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I like to them place the tray in the freezer to let them harden really well before dipping the nuts in chocolate.
To prepare the chocolate, chop the bars into smaller pieces.

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Melt in a double boiler until smooth.

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Seperate the caramels. Break off any nuts that may fall off in the chocolate.

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Drop a caramel into the chocolate and completely coat.

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Using a fork take out the caramel and shake off any excess.

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Place on a parchment lined baking sheet and let cool.

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Store in a resealable container and place in the fridge.

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