Remove all unpopped kernels from popped corn. Place popped corn in large bowl and set aside.
Spray 2 large baking sheets with cooking spray. Arrange 21 groups of 3 pecan halves in cloverleaf pattern on baking sheets.
Place caramels, butter, and milk in microwave-safe bowl. Microwave on high 3-4 minutes or until caramels melt, stirring once. Pour over popcorn; gently toss to coat evenly. Cool for 2 minutes.
Spray hands with cooking spray. Shape popcorn into 1-inch mounds; press onto center of each pecan cloverleaf.
Place chocolate morsels in microwave-safe bowl and microwave on high 2 minutes or until smooth when stirred. Drizzle over each popcorn mound. Chill 1 hour or overnight.
Originally Submitted
12/28/2009
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