from Come In, The Kettle’s On!
In memory of a leatherback turtle I found on the beach in Port Hood in 2004, The Canadian Sea Turtle Network had it picked up and sent to a lab, but after a couple of days, it was determined that it had passed away. It was a beautiful creature and the network named him “Hoodie” after the place he was found. These little gems were named in Hoodie’s honour.
Ingredients
6 Tbsp butter
½ cup brown sugar
½ cup white sugar
½ cup sweetened condensed milk
½ cup light corn syrup
½ tsp vanilla
2 cups unsalted peanuts (or pecan halves), chopped
1 pkg semi-sweet chocolate chips
1 pkg butterscotch chips
Directions
In a microwavable bowl, melt the butter for about 30-40 seconds. Stir in both sugars, milk and corn syrup, then return the bowl to the microwave for 6-8 minutes or until the mixture reaches 235F on an instant-read thermometer. Once ready, stir in the vanilla and chopped nuts. Drop large spoonfuls of the caramel mixture onto a parchment-lined baking sheet and refrigerate for 20 minutes.
Meanwhile, melt the chocolate and butterscotch chips in the microwave on half-power, stirring every couple of minutes until smooth (about 4-5 minutes). Stir well to combine. Using a fork, dip each caramel cluster into the melted chocolate mixture, then place them on the parchment paper. Return to the refrigerator to set, then store in an airtight container.
This recipe makes about 20 turtles. For a fun touch, I added extra peanuts after dipping to create little heads and feet for the turtles.
Nada’s Tips & Tricks: A great recipe to make with your kids this summer. Have them add their own extras like coconut, M&M’s, dried fruit, etc. They can decorate their creations with coloured frosting.
Contents and images used with permission by Tunes and Wooden Spoons. Tunes and Wooden Spoons III – Nimbus Publishing and Vagrant Press