Dark Chocolate Turtles

• 1 cup Whole Pecans
• 1/2 cups Heavy Cream
• 1 stick Unsalted Butter
• 1-1/2 cup Light Brown Sugar
• 1 Tablespoon Water
• 3/4 cups Bitter Sweet Chocolate Chips (Ghirardeli)

1. Line a baking sheet with Silpat or if you are going to use a muffin tin, spray with nonstick cooking spray. Put whole pecans or coarsely chopped pecans in a small circle on the pan or tin.
2. In a 3-quart heavy bottom saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until it comes to a boil and is smooth. Stop stirring and let boil until candy thermometer reaches 240u0b0F or soft ball stage. This usually takes between 5-7 minutes. Let the mixture cook for at least 30 seconds, but about 1-2 minutes to get a little thicker if you are doing this on a cooking sheet. Using a metal spoon, drizzle caramel over nuts in a circle. (Allow caramel to sit for 1 hour before adding melted chocolate.)
3. Put chocolate chips in a heat proof glass bowl and set over a pan with barely simmering water. Stir occasionally until chocolate has melted and is smooth. Spoon the chocolate over the top of the caramel, leaving a little of the caramel and nuts showing through.
4. Refrigerate for at least 30 minutes. Let them sit at room temperature for 30 minutes before serving.

pecans, heavy cream, butter, light brown sugar, water, bitter

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-turtles/ (may not work)