AuthorHolly CookCategoryKeto Dessert RecipesKeto Pecan Turtle Candies. Sugar-free and low carb? Oh baby! A truly special treat. For the last of them, be ready to fight with your loved ones !
In a large saucepan over medium heat, combine the sweeteners and FOUR tablespoons of the butter. Bring to a boil and to FIVE minutes, cook THREE, watching carefully so it doesn't burn.
Add the cream, remove from heat. (vigorously)The mixture will bubble.
To heat, return the mixture and bring back to a boil. Watching carefully, boil THREE minutes.
With xanthan gum, sprinkle the surface and whisk to combine. Whisk in the salt. Until thickened but still pourable, let the caramel cool , about 1 hour
Meanwhile, preheat the oven to 350F and with parchment or a silicone baking mat, line a cookie sheet . In a single layer, spread the pecans out on the mat and bake SEVEN to TEN minutes, until it gets toasted. In clusters of 3 or 4, arrange the pecans , making about TWENTY to TWENTY FOUR clusters.
Over each pecan cluster, drizzle a few teaspoons of caramel , making sure some caramel is touching each of the pecans. In the freezer to set the caramel, place the cookie sheet.
Over a bowl of barely simmering water in a small bowl set, combine the remaining tablespoon of butter and the chocolate. Stir until smooth and melted, then drizzle over the chilled clusters.
Sprinkle with sea salt, and let it set.
Ingredients
Directions
In a large saucepan over medium heat, combine the sweeteners and FOUR tablespoons of the butter. Bring to a boil and to FIVE minutes, cook THREE, watching carefully so it doesn't burn.
Add the cream, remove from heat. (vigorously)The mixture will bubble.
To heat, return the mixture and bring back to a boil. Watching carefully, boil THREE minutes.
With xanthan gum, sprinkle the surface and whisk to combine. Whisk in the salt. Until thickened but still pourable, let the caramel cool , about 1 hour
Meanwhile, preheat the oven to 350F and with parchment or a silicone baking mat, line a cookie sheet . In a single layer, spread the pecans out on the mat and bake SEVEN to TEN minutes, until it gets toasted. In clusters of 3 or 4, arrange the pecans , making about TWENTY to TWENTY FOUR clusters.
Over each pecan cluster, drizzle a few teaspoons of caramel , making sure some caramel is touching each of the pecans. In the freezer to set the caramel, place the cookie sheet.
Over a bowl of barely simmering water in a small bowl set, combine the remaining tablespoon of butter and the chocolate. Stir until smooth and melted, then drizzle over the chilled clusters.
Sprinkle with sea salt, and let it set.
