Smoked Almond Turtles

Writing and reporting to you through this blog each weeks puts weight on this home cooks shoulders. It requires me to constantly continue learning and leave nothing ordinary. That is why I had to find a treat that would top the usual Halloween candy (for my guests not the trick-0r-treaters). When I saw Giada make these candies on the show – showcasing a sweet and savory combination in chewy form – I knew it was the perfect recipe for Halloween. I was nervous about making caramel but it couldn’t have been easier. I highly recommend these for the approaching holiday season. You will receive the ultimate rants and raves in return.

Smoked Almond Turtles by Giada De Laurentiis

Ingredients:

  • Vegetable oil cooking spray
  • 1 cup (5 ounces) coarsely chopped smoked almonds

Caramel:

  • 1/2 cup heavy cream
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 1 tablespoon water
  • 3/4 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)

Assembly: Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.

For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.

Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.

Store in an airtight container at room temperature

6 comments

  1. What do you think about making these in the mini muffin tins? Did this recipe make 12 of regular size muffin? Looks great and easy!

    • oh b! you are always right ahead of me. i actually did make them in mini muffin pans and forgot to add that. they are much better smaller – in my opinion. the others would be way too large.

  2. i vote that you should do an “utterly ordinary” MMoM series. maybe in the time b/w thanksgiving & new years? give yourself a break from constantly searching & learning?

  3. My friend recently told me about your blog and I am so happy that she led me here!

    I watched the episode when Giada made these! I recognized them immediately when I saw the photo in this post. I am not a fan of caramel, but I love that you perfectly made (and shared) a recipe from her show! They look great!

    • Elisha! Glad you found me! Thanks so much for checking this out. I’ll be sure to look at your blog as well!

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