1. Arrange the candy cups on a baking sheet. Distribute the chopped pecans evenly among the candy cups. 2. Place the unwrapped caramels and the cream in a medium microwave-safe bowl. Microwave for one minute, then stir the caramels. If they have not all melted, or if it is still very stiff, microwave for an additional brief period. Stir until the caramel is smooth and homogenous. 3. Spoon the caramel over the nuts in the candy cups. Be sure to leave a space at the top so that you can fill it with chocolate later. 4. Place the chocolate chips in a small microwave-safe bowl and microwave for one minute, then stir until all of the chocolate is melted. Spoon a small dollop of chocolate on top of the caramel in each cup, making a swirling motion in the center for a finishing touch. 5. Place the cups in the refrigerator to set the chocolate and caramel, for at least 30 minutes. Keep in a cool environment because the caramel and chocolate get soft at warm room temperatures. 

Easy Turtle Cup

8 ounces soft caramels,
homemade or storebought
2 tbsp cream
1.25 cups toasted pecans,
finely chopped
1 cup semi-sweet chocolate chips
20 foil candy cups
Directions: Generously butter a cookie sheet. In a large saucepan over high heat, cook sugar, water, and corn syrup until mixture reaches 280 degree F on a candy thermometer. Slowly add nuts and stir until temperature reaches 300 degree F. Turn off heat. Carefully stir in butter and vanilla until blended. Add baking soda, and stir vigorously but cautiously. Pour mixture onto prepared cookie sheet and spread as thinly as possible with a wooden spoon. Cool completely, about 15 minutes. Break cooled candy into pieces and then chop to make topping. Store in an airtight container. Makes about 2 pounds. 

Pecan Brittle


1 1/2 cups  sugar 1 cup water

1 cup light corn syrup

1 1/2  cups chopped pecans

3 tablespoons butter

1 teaspoon vanilla extract

1 1/2 teaspoons baking soda

Paula Deen's Pecan Praline Morsels

2 cups whole pecans
1/2 cup packed light brown sugar
4 tablespoons heavy cream
Cooking spray

Directions: Preheat oven to 350 degrees F.
In a medium bowl combine pecans, brown sugar, and heavy cream. Spread into a square baking pan, sprayed with cooking spray. Bake in the preheated oven for about 20 minutes, or until coating is dry, and slightly crystallized, stirring once. Remove from oven to cool and stir once more. If not serving immediately, store in an airtight container.
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Directions: Preheat the oven to 325 degrees F.
In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.

Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream
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Trish Yearwood's Pecan Pie

1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
One 9-inch deep dish pie shell, unbaked, or homemade pastry
1 cup pecan halves

Natural Nutrition In A Nutshell