Turtle_Candy_Keto

Vaguely based on https://tastesbetterfromscratch.com/chocolate-turtles/

Ingredients: (1/3 batch in parens)

80g / 6 scant tbsp butter or margarine (30g) - skip if using coconut milk/cream
180g / 1 cup allulose based sweetener (66g)
180g / 1/2 cup allulose based syrup (33g)
100g / scant 1/2 cup heavy cream ( can use vegan ‘cream’ - coconut milk or nut based cream) (40g)
5g / 1 tsp vanilla extract (dash)
230g / 2 heaping cups pecan halves (90g)
250g unsweetened chocolate (in chunks) + sweetener to taste - ~60g allulose syrup ( 66g / 15g)

Instructions:

toast pecans for ~4 minutes in air fryer at 350F / 175C and roughly chop
add sweeteners and ‘cream’ to pan.
heat over medium high heat until boiling and then reduce to a simmer
cook until the colour starts to darken and you can drop a bit into a glass of cold water and form a ball between your fingers
stir in vanilla and pecans
drop spoonfuls onto parchment and refrigerate for 20 minutes
melt 4/5th of the chocolate in the microwave, in short bursts. when there are still a few small pieces unmelted, stir in the sweetener and the remaining chocolate - the residual heat should melt the rest of the chocolate and re-temper it.
dip each cluster in the melted chocolate with a fork, and then return to the parchment.

Alternate construction:

instead of dropping onto parchment, toast ~30 pecans, and put them in the cups of silicone chocolate molds, then drop the caramal pecan mixture into the molds.
put in the freezer to cool - will take longer - potentially an hour or so
near the end of the time, prepare the chocolate as above
pop the caramel / pecan globs out of the mold (if they don’t come out cleanly, return to the freezer for 5-10 minutes)
dip in chocolate, set on parchment paper on a cookie sheet
cool in fridge or freezer until chocolate is set.

Alternate construction 2:

fill silicone chocolate molds with chocolate, then turn over to drain.
let cool (can do this before making the caramel
chop the pecans quite a bit more finely than usual
spoon the caramel/pecan mixture into the molds, pressing gently to try to fill the mold. Be sure to not fill it all the way to the edges
spoon some additional chocolate over the back
let cool in fridge or at room temp

Note that this might take quite a bit more chocolate - the 1/3 of a batch of chocolate caramel filled about 15 cups of the small’chocolate peanut butter cup’ shaped molds, but the associated chocolate only did 10 cups, so probably need roughly 50% more chocolate.

March 8, 2025

50g coconut cream
100g allulose
260g chocolate
130g pecans

Slightly low on caramel mix - filled 28/30 cups. Slightly high on chocolate - had 50g left over