PECAN TURTLES

 2/3 cup chopped pecans, toasted

4-ounce block of caramel, cut into 16 pieces; or 16 caramel candies 

16 bittersweet chocolate disks (1" to 1 1/2" disks)

a pinch ofsea salt, to garnish each candy

 Preheat the oven to 325°F.

2) Divide the pecans into 16 small piles on a parchment-lined or lightly greased baking sheet (a scant 2 teaspoons pecans each).

3) Flatten each caramel cube into the size of a half dollar, and place on the pecans.

4) Heat in the oven for 2 to 3 minutes, until the caramel softens and begins to melt.

5) Remove from the oven; wait 1 minute, then top each cluster with one disk of chocolate, pressing it into the softened caramel gently.

6) Top each candy with a few flakes of Fleur de Sel, or other coarse sea salt.

7) Allow the caramel and chocolate to cool and set before removing candies from the pan.

Yield: 16 candies.