• 1 quart popped Orville Redenbacher’s® Gourmet® Popping Corn*
  • 46 light caramels, unwrapped
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 48 to 54 pecan halves
  • 1 (12-ounce) bag semi-sweet chocolate chips
  • 1 tablespoon shortening

Remove all unpopped kernels and place popped corn in a large bowl. Line a large baking sheet with wax paper. Lightly grease wax paper. Combine caramels, butter, and milk in a heavy 2-quart saucepan. Cook over medium heat until caramels melt, stirring until mixture is smooth. Arrange groups of three pecans in a cloverleaf pattern on the prepared baking sheet. When caramel is smooth, pour over popped corn, tossing gently to coat. Let stand 2 minutes or until mixture holds its shape when spooned onto nuts. Using two spoons, place mound of caramel-coated corn onto the center of each pecan cloverleaf OR roll caramel-coated corn into a ball and place onto cloverleaf pattern.** Combine chocolate chips with shortening in a small saucepan. Cook over low heat until chips are melted. Spoon chocolate over each caramel mound. Chill 4 hours or overnight.

Recipe courtesy of Orville Redenbacher’s® Gourmet® Popping Corn.

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Presto Tip:

*Using a Presto® popcorn popper, prepare popcorn as directed in the popper’s instruction manual. **If using this method, you may want to grease your hands lightly with butter or vegetable oil before working with caramel corn mixture.