Sea Turtles
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12 ounces dry roasted brazil nuts (may sub macadamia nuts)
1 cup flaked sweetened coconut
½ cup butter
1 cup coconut sugar (may sub brown sugar, packed)
½ cup maple syrup (may sub light corn syrup)
1 cup condensed milk (I make my own using 12 ounces evaporated milk + 1 ½ cups coconut sugar, then measure 1 cup from mixture) (may sub canned sweetened condensed milk)
1 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
sea salt, to taste
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Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Remove skins from brazil nuts (I use a kitchen towel). Place brazil nuts in clusters of 2 nuts each (if using macadamia nuts, clusters of 3-4 nuts), 2 inches apart on parchment paper & set aside.
Toast coconut in oven for about 5 minutes or until lightly browned.
Butter the inside of a heavy 3-quart saucepan. Melt ½ cup butter over low heat. Add coconut sugar, maple syrup & condensed milk substitute, mix well. Increase heat to medium-high & continue to boil, stirring frequently until mixture reaches 244 degrees F on a candy thermometer.
Remove saucepan from heat, stir in vanilla & coconut. Cool slightly; spoon a tablespoon of caramel over each nut cluster, cool completely.
Place chocolate in a microwave-safe dish. Microwave 30 seconds on high, stir & continue to microwave in 10- to 20-second intervals stirring after each. Chocolate should be smooth, but not warm. Dip tops of caramel-nut clusters in chocolate & sprinkle with sea salt. Allow chocolate to set.
Store in airtight container at room temperature, separating layers with wax paper for up to 1 week.
Enjoy!
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