I also found out that the only different between my maple turtles and my maple pralines, is in the stirring. When you stir caramel, it crystallizes and changes the texture. If you don’t stir, it remains smooth.
You’ll need a candy thermometer for this.
1/4 cup heavy cream
1 cup maple syrup
1 tablespoon butter
3/4 cup of pecans or walnuts
1/8 teaspoon sea salt
- Combine the cream, butter and maple syrup in the saucepan. Stir until well mixed.
- Cook over medium heat. You may gently swish sauce, but don’t stir. Heat until temperature reaches 245° F, 10 to 15 minutes.
- While the mixture is heating, line a sheet pan with parchment paper and lightly grease it.
- Arrange pecans or walnuts in groups of three or four on the lined sheet pan.
- Remove saucepan from the heat.
- Drop small spoonfuls of caramel over the pecans. It will spread, so do a little at a time. You can go back and add more caramel once the first spoonful has set. Sprinkle with sea salt.
Cool. Eat, yum!