Line a large baking sheet with parchment paper and spread the
pecan halves across the paper in a single layer. Set the tray of
pecans near the stove. Combine the butter, sugar, honey, milk and
salt in a heavy bottomed saucepan or deep skillet over medium
heat. When the mixture has melted together and is smooth,
increase the heat to medium high and continue stirring constantly
with a heat proof spatula or wooden spoon. The mixture should
come to a rolling boil. Let it cook until the temperature reaches
230-235 degrees, this took less than 5 minutes on my stove.
Remove from the heat and stir in the vanilla.
Pour the caramel mixture over the pecans in an even layer. Use a
spatula to spread it across if needed. Chill in the refrigerator for 30
minutes or so, until the caramel is cool. Melt the chocolate and the
oil in a small mixing bowl in the microwave. 50% power for 2 - 2
1/2 minutes, stopping to stir after the first minute and then every
30 seconds as needed. When most of the chocolate has melted and
you are able to stir it, remove from the microwave and stir until
smooth, it will continue melting as it rests.
Pour the chocolate over the top of the caramel and pecans and
spread across the caramel with a spatula. Chill in the refrigerator an
additional 30 minutes, until the chocolate is firm. Remove from the
refrigerator and use the parchment paper to lift the bark onto a
cutting board. Use a sharp knife to slice into pieces. Place in an
airtight container and store in the refrigerator. Enjoy!
Originally Submitted
2/27/2015
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