I inherited from my husband's mother, Florence Young, four recipe boxes jammed with recipes old and new. I particularly value the old ones, such as the recipe for these candies, which became popular in the early fifties. I think the recipe won one of the big recipe contests. We have learned recently that the semisweet chocolate it calls for contains healthful flavanols, especially if the chocolate has a high cocoa content.

Ingredients and Method:

     On greased baking sheets, arrange 150 pecan halves (about 3 cups) in 50 clusters of three nuts (flat side down). Place a semisweet chocolate caramel on top of each cluster. Heat in a preheated 300-degree oven until caramels soften, about 5 to 8 minutes. Remove from oven and flatten caramels with buttered spoon. Cool slightly.

     Melt 8 oz. of semisweet chocolate in the top of a double boiler over simmering water. Dip the "turtles" into the melted chocolate, and cool on waxed paper. Store, tightly covered, in a cool place. Makes 50.

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