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*Grandma's Chocolate Turtles*

*Utensils*

3-quart saucepan
Stirring spoon
Baking Sheet
Parchment Paper
Knife
Fork
Tablespoon
Thermometer
Measuring cups
Measuring spoons
Cutting board

*Ingredients*

6 tablespoons salted butter
1/2 cup of light brown sugar, packed
1/2 cup of granulated sugar
1/2 cup of sweetened condensed milk
1/2 cup of light corn syrup
1/2 teaspoon of vanilla extract
2 cups of pecan halves
11-ounce bag of milk chocolate morsels

*Instructions*

1. Preheat oven to 350 degrees F.
2. Spread pecans out onto a baking sheet covered with parchment paper and bake for 5-10 minutes, stirring once, until toasted. Once cooled, roughly chop the pecans and set aside. Makes about 2 cups of pecan pieces.
3. Line a baking sheet with parchment paper. Set aside.
4. Place 6 tablespoons of salted butter in a 3-quart saucepan. Add 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, 1/2 cup of sweetened condensed milk, and 1/2 cup of corn syrup, stirring well to combine. (Turn Burn On) On medium heat, stir until all sugar is dissolved and the temperature reaches about 235 degrees on a candy thermometer.
5. Remove the saucepan from the burner. Stir 1/2 teaspoon of vanilla into the hot caramel. Stir in chopped pecans.
6. Drop large spoonfuls of the mixture onto the parchment paper-lined baking sheet to create individual mounds of caramel candy. Refrigerate until set, about 20 minutes.
7. Melt Milk chocolate Morsels in a saucepan, add a little oil for a smoother quality, stirring every 30 seconds, until melted and smooth. Remove from the heat.
8. Drop a pecan cluster into the melted chocolate and use a fork to coat all sides. Lift the cluster with a fork to allow excess chocolate to fall through the fork, into the bowl. Place dipped clusters on parchment paper to firm up.
9. Store turtles in an airtight container at room temperature.

*Yields*

Approximately 20 Grandma's Chocolate Turtles.