Dreaming of a delicious edible that satisfies both your cravings and your endocannabinoid system? Whip up Adena’s cannabis-infused caramel turtles – a perfect creation for the stoner with a sweet tooth.
Ingredients
2 cups brown sugar
1 cup infused coconut oil
1 can condensed milk
1 cup corn syrup
1 tsp vanilla extract
1/2 tsp sea salt
2 cups toasted pecans
2 cups milk chocolate chips
4 Heath candy bars (chopped)
Pecan Prep
Prepare two large cookie sheets with parchment paper. Next, pile your pecans in sets of three to make clusters. Make sure your clusters are about two inches apart.
Candy Bar Prep
Chop Heath bars into ½ inch chunks and set aside.
Caramel
Place a medium-sized pot on the stove and set heat to medium. Add two cups of brown sugar and one cup of coconut oil. Stir with a whisk until combined, continuing non-stop throughout the caramel-making process.
Add one cup of corn syrup, one can of condensed milk, and ½ tsp salt. Continue stirring while waiting for the caramel to come to a boil.
Once the caramel is bubbling, let it boil for about eight to nine minutes, or until a candy thermometer reads 243°F.
Remove from the stove and add vanilla extract. Stir until the caramel thickens slightly.
Melting Chocolate
Add chocolate chips to a microwave-safe bowl and heat for 30 seconds. Stir, and repeat at 15-second intervals until the chocolate is melted and smooth. Place the melted chocolate into a Ziplock bag and set aside.
Turtle Assembly
Spray a measuring cup with cooking spray. Pour the caramel into the center of each pecan cluster. Once all pecans are covered in caramel, cut a small corner off the Ziplock bag with melted chocolate and drizzle it over each turtle. Finish by adding Heath bar pieces on top of the chocolate. Allow turtles to cool before enjoying!
Freezer Storage
Place turtles in a freezer-safe container with parchment paper between each layer. Store in the freezer for up to two months.
Yields: 86 Turtles
