Disappearing Turtles

• 4 cups pecan pieces
• 1 (14 ounce) can sweetened condensed milk
• 1 cup sugar
• 1 cup butter
• 12 teaspoon salt
• 1 12 cups white corn syrup
• 1 teaspoon vanilla
• 12 teaspoon caramel extract
• 3 (11 1/2 ounce) bagsguittard milk chocolate chips

1. Pre-heat oven to 350.
2. Place pecans on large cookie sheet and toast for 8 minutes.
3. Check for and toast an additional 2 minutes, if desired.
4. Place butter in large, heavy sauce pan.
5. Cook over medium heat until browned.
6. Add sugar, salt, sweetened condensed milk and corn syrup.
7. Continue cooking over medium heat, stirring constantly until sauce barely holds together when dropped in cold water (not quite soft-ball stage).
8. Stir in toasted pecans.
9. Pour onto a parchment-lined jelly roll pan and spread out.
10. Allow to cool at room temperature until pan can be held with bare hands.
11. Transfer to freezer for at least 30 minutes.
12. Caramel should be cold but not frozen for proper cutting.
13. While caramel is firming up, temper chocolate once bag at a time in the microwave on defrost setting.
14. Keep each bag in a separate bowl.
15. Stir ever 30 seconds until smooth.
16. To maintain heat, place the bowl on a electric griddle set to WARM.
17. Cut caramels into one-inch pieces transfer in small batches for dipping.
18. Allow to firm in the freezer for 20 minutes.
19. Remove and drizzle with any remaining chocolate.
20. Will keep in the freezer for up to one month.

pecan pieces, condensed milk, sugar, butter, salt, white corn syrup, vanilla, caramel, bagsguittard milk

Taken from www.food.com/recipe/disappearing-turtles-520062 (may not work)