Instructions: 1. In a heavy 3-quart saucepan, combine sugar, butter, whipping cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently until temperature reaches 245AF or a tablespoon of mixture dropped into ice water forms a firm ball when pressed. (It is important to stir mixture after it reaches a soft-ball stage to prevent scorching.)

2. Pour caramel into a well buttered 8-inch square baking pan; let cool for 1 hour. Run a knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into 24 squares using a wet, sharp knife. Form each square into a round disk. Press 5 pecan halves into each disk, equidistant around the edge, lengthwise, with half of each pecan overhanging edge. Place 2 inches apart on sprayed baking sheet.

3. Melt chocolate in double-boiler top, over hot water. Spoon 1 teaspoon melted chocolate over each caramel, covering surface, but leaving part of pecans showing. Refrigerate to let the chocolate harden slightly.

Yield: 24 turtles

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