Island Sea Turtles
Homemade caramel is the "glue" that holds this macadamia nut and coconut turtle
together. It is then coated with bittersweet chocolate and finished with a sprinkling
of sea salt.
- 12 ounces dry roasted and salted macadamia nuts
- 1 cup flaked sweetened coconut
- 1/2 cup (1 stick) butter
- 1 cup brown sugar, packed
- 1/2 cup light corn syrup
- 1 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 12 ounces bittersweet
chocolate, coarsely chopped
- Sea salt, to taste
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Place macadamia nuts in 36 clusters of 4 to 7 nuts each, 2 inches apart; set
- Toast coconut in oven for about 5 minutes or until lightly browned. Pulse
in food processor or chop into shorter strands.
- Butter the inside of a heavy 3-quart saucepan. Melt 1/2 cup butter over
low heat. Add sugar, corn syrup and sweetened condensed milk; mix well. Increase
heat to medium-high and bring mixture to a boil, stirring frequently. Reduce
heat to medium and continue to boil, stirring frequently until mixture reaches
244 degrees F on a candy thermometer.
- Remove saucepan from heat, stir in vanilla and coconut. Cool slightly; spoon
a tablespoon of coconut caramel over each nut cluster; cool completely.
- Place chocolate in a microwave-safe dish. Microwave 30 seconds on HIGH,
stir and continue to microwave in 10- to 20-second intervals, stirring after
each. Chocolate should be smooth, but not warm.
- Dip tops of caramel-nut clusters
in chocolate and sprinkle with sea salt.
- Place in refrigerator to set chocolate.
- Store in an airtight container at room temperature, separating layers with
wax paper for up to 1 week.
Servings: 3 dozen
To prevent the formation of sugar crystals in the caramel, wash down the sides
of pan using a pastry brush dipped in water.
Reprinted with permission from
Wisconsin Milk Marketing Board, Inc.