June 30, 2005
Snapping Turtles
Chocolate and chili have worked well together for centuries, in everything from molé sauce to brownies. This recipe will be a treat to those who appreciate heat, but a shock to those who don't. Please share it wisely; if you don't, your victims have my permission to express their displeasure.
1/4 stick butter
1/8 teaspoon hot sauce
1 cup pecans
Preheat the oven to 400 degrees F. Melt the butter - 30 seconds in a cup in the microwave will suffice. Stir in the hot sauce, which should be neither a showoff faceburner nor a vinigar-tasting one like the Frank's the wee wifey puts on her french fries. Pour over the pecans and stir to coat evenly. Place in a baking pan and cook 10 minutes until pecans are lightly browned. Stir frequently to prevent burning.
Pecans from above recipe
36 Caramels
2/3 cup dark or semi-sweet chocolate chips
Preheat oven to 325 degrees F. Grease a cookie sheet. Arrange pecans, flat side down, in clusters of five. Place one caramel on each cluster of pecans. Heat until caramels soften, about six minutes and remove from oven. Flatten caramel with buttered spatula. When cool enough to handle, remove from pan to wax paper. Melt chocolate chips in microwave, stirring until smooth. Note that strictly speaking, chocolate becomes plastic rather than melting; judge readiness by how it moves when you stir rather than waiting for the chips to all run together on their own. Start by flashing for one minute, and use twenty second increments if more heat is needed. Spoon melted chocolate over caramel topping on pecan halves, taking care not to cover the pecan heads and legs of the turtles