Ingredients
48 roasted salted cashews
12 hazelnuts, toasted and loose skins rubbed off
12 soft caramels
4 ounces semisweet chocolate
12 pecans halves, toasted
Preparation
Preheat oven to 325 degrees. On a parchment-lined rimmed baking sheet, make 12 clusters by arranging 4 cashews and 1 hazelnut (the cashews will be the tortoises’ legs, and the hazelnuts, the heads). With your fingers, gently flatten caramels and place one on top of each cluster.
Bake until caramels just begin to melt, 6 to 8 minutes. Meanwhile, microwave chocolate in 10-second increments until melted. Dollop 1 teaspoon chocolate onto each caramel and top with a pecan. Refrigerate until chocolate sets, about 30 minutes (or up to 2 days). Bring to room temperature before serving.
