Instructions: Melt the caramels in the top of a double boiler set over, but not touching, simmering water, stirring occasionally.

Meanwhile, place 1 tablespoon each of chopped nuts on a baking sheet in mounds 1 inch apart. Spray both sides of 2 spoons with nonstick cooking spray. Using the spoons, drop about 1 tablespoon of melted caramel on top of each nut cluster. You may need to reheat the caramel if it gets too hard as you work.

Meanwhile, melt the chocolate in the top of a double boiler set over, but not touching, simmering water.

When the caramel has hardened, about 10 minutes, pick up each nut cluster (the nuts should be firmly attached to the bottom of the caramel), gently shake off any excess nut pieces and dip each turtle halfway into the melted chocolate. Place the turtles on wax paper and press a whole pecan onto each piece. Let cool, then store in an airtight container.

This recipe yields about 40 turtles.

Yield: 40 turtles

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