Bacon Turtles

Yes, that's right, bacon in a dessert! Mike wanted to make a bacon-themed meal for a bbq that we were hosting and this was the sweet and salty ending. Note: This recipe requires a candy thermometer. I will also recommend the proper pot on which the thermometer is clipped, as I did not have this and found that it was hard to get the correct temperature. (Makes 15)

Ingredients
1 cups bittersweet chocolate chips (or 6 squares of baker's chocolate)
1 3/4 cups pecan halves
3 strips bacon
1/2 cup heavy cream
2 1/2 tbsp unsalted butter, diced
1 tsp vanilla extract
3/4 cup sugar
1 1/2 tbsp corn syrup
1/8 cup water

Instructions
Preheat oven to 325. Spread pecans in an even layer on a baking sheet and cook for 6-8 minutes (until you can smell them). Remove from oven and let cool.

Fry bacon in a large skillet until very crisp. Transfer to paper towel-lined plate and let cool. When coled, cut each strip into 6 pieces with scissors and set aside.

Line a large baking sheet (you may need two) with parchment paper. Arrange pecans in star-shaped clusters of 5. (Even the broken pieces are fine, just make little piles). Set aside.

In small saucepan, combine cream, butter, and vanilla. Bring to boil over med heat, then immediately remove from heat.

In medium saucepan, combine sugar, corn syrup and water. Bring to a boil over med-high heat, stirring until sugar is dissolved. Reduce heat to simmer and cook sugar mixture, without stirring but swirling pot occasionally until it begins to turn golden (about 6-8 minutes).

Reduce heat to med-low. Carefully pour hot cream mixture into sugar mixture (it will bubble like crazy). Stir until combined. Clip a candy thermometer to the side of the pot and cook, stirring occasionally, until it reaches 248 F (12-15 minutes). Remove from heat and allow to cool for 5 minutes. (This part is critical. The temperature must reach 248F otherwise the caramel will not harden when it cools.)

Using a spoon, drop mounds of caramel into centre of each pecan bunch. Top each with one piece of bacon, pressing gently. Set turtles aside to cool, 45 minutes to an hour.

Heat two-thirds of chocolate chocolate in heat-proof bowl set over pot of simmering water until melted  Remove bowl from pan and allow to cool for a few minutes, then stir in remaining chocolate until melted. (This gives the chocolate time to cool slightly so that when you add it to the turtles, it stays where you spoon it rather than running all over.)

With a spoon, top each turtle with a spoonful of melted chocolate, smoothing to cover each piece of bacon. Set turtles aside until chocolate hardens. Turtles will keep for up to 2 weeks. Store between sheets of wax paper in an airtight container at room temperature.



*Recipe credit goes to: http://www.seriouseats.com/recipes/2011/05/chocolate-covered-bacon-turtles.html