Preparation info

  • Difficulty


  • Yield:

    100 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Pecans, almonds, or cashews, toasted 500 nuts 500 nuts
Sugar 380 g 13 oz 30%
Evaporated milk 380 g 13 oz 30%
Heavy cream 160 g 6 oz 14%
Vanilla bean, split and scraped ½ bean ½ bean
Glucose syrup 320 g 11 oz 24%
Butter 20 g 1 oz 2%
Salt 1 tsp 1 tsp
Batch Size 1260 g 44 oz 100%
Dark chocolate, melted, tempered, for finishing as needed


  1. On a sheet pan lined with parchment paper, lay toasted nuts out in groups of 5 to resemble the head and legs of a turtle.
  2. Combine the sugar, evaporated milk, cream, and the half vanilla bean and its seeds in a saucepan. Bring to a boil, stirring constantly.
  3. Add the glucose syrup and continue cooking over medium heat, while stirring, until the mixture reaches 110°C/230°F. Add the butter.
  4. Cook while stirring until the mixture reaches 115°C/239°F (see Note). Add the salt, remove from the heat, and remove the vanilla bean.
  5. Using a fondant funnel, deposit the caramel onto the center of each group of nuts to bind them together. Allow to cool to room temperature.
  6. Using a disposable pastry bag with a small opening cut in the tip, pipe the tempered dark chocolate on top of each turtle, directly over the caramel. Or, if desired, dip each turtle in the tempered dark chocolate, covering it completely.