Tahini Caramel Turtle Pecans
By: @honeystreetfood
10 Mins
Prep Time
10 Mins
Cook Time
20 Mins
Total Time
14
servings
Ingredients
- 7 Large medjool dates, halved and pits removed
- 70 Georgia pecans; 56 for the ‘legs’ and 14 sliced in half for the ‘heads’
- 1/4c Tahini
- 1/4c Maple syrup
- 1/2tsp Salt, plus more for sprinkling
- 1/2c Dark chocolate chunks, melted
Preparation
- Line a baking sheet or plate with parchment paper.
- Heat the tahini, maple syrup, and salt over medium heat in a sauce pan. Whisk quickly to combine, and add water to thin as needed (i splashed in about 2tbsp.) Remove from the heat as soon as the caramel comes together and thickens, and set aside.
- Melt the dark chocolate (I did this in the microwave for just over a minute.)
- Arrange the date halves cut-side up. Press 4 pecans into each ‘corner’ of the date, making the legs for the turtles. Spoon a teaspoon of the caramel into the center of each date. then, spoon the melted chocolate on top of that, covering the caramel and part of each ‘leg.’ Then, press a halved pecan onto the top of each turtle, creating the ‘head’ (so cute!) sprinkle each turtle with salt, then pop the tray into the freezer for 10 minutes to chill and set.
- Serve immediately or store in an airtight container for up to one week.
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