Flaming Turtle Recipe

toast and candy pecans

Line a baking sheet with parchment or a silicone mat. In a medium nonstick skillet over medium heat, add 1 tsp butter. When melted, add the pecan halves and stir for 1 minute to coat. Add brown sugar, vanilla, cinnamon, and 1/2 tsp of the fine sea salt. Stir constantly for 2–3 minutes until the sugar melts and coats the pecans and they become fragrant. Spread pecans in a single layer on the prepared sheet and let cool completely (about 15 minutes). Once cool, roughly chop half the batch and reserve the other half whole for garnish.

make caramel base

In a small heavy-bottomed saucepan over medium heat, combine 1 tbsp granulated sugar and 1 tsp light corn syrup. Stir until the sugar dissolves, then stop stirring and let the mixture simmer gently until it turns a deep amber color, about 4–6 minutes. Watch closely to avoid burning.

deglaze and form sauce

Carefully add the heavy cream (3 tbs) to the caramel — it will bubble vigorously; whisk to combine until smooth. Remove the pan from heat and whisk in 1 tbsp unsalted butter and 1 tsp sea salt until melted and smooth.

melt chocolate

Place the chopped milk chocolate in a heatproof bowl. Pour the warm caramel mixture over the chocolate and let sit for 1 minute to soften. Stir gently until fully combined and glossy. If needed, microwave in 10-second bursts (stirring between) until completely smooth. Taste and adjust salt if desired.

flambe

Return the chocolate-caramel sauce to a small saucepan and warm gently over low heat to reach a pourable consistency (do not boil). Remove from heat. In a small metal measuring cup warm the 2 tbs dark rum (warming helps ignition). Carefully ignite the rum with a long match or lighter and pour the flaming rum into the sauce to flambé, or pour the rum into the sauce and light the sauce with a long match. Allow flames to burn out (safely) — this will take 10–20 seconds and burns off most alcohol while adding flavor. Stir the sauce once flames subside. If you prefer not to flambé, simply stir the rum into the sauce off heat.

Scoop one portion of vanilla gelato/ice cream into each serving bowl or glass (4 scoops total equals 4 servings).

Warm the chocolate-caramel sauce briefly so it is pourable but not hot (15–20 seconds in a microwave or gently over low heat).

Pour about 3 tablespoons of the warm flaming turtle sauce over each serving (adjust to taste).

Top each portion with a generous sprinkle of the reserved chopped candied pecans and a couple whole candied pecans for presentation. Add an extra 1/2 teaspoon caramel drizzle if desired and a small pinch of sea salt to finish.

Serve immediately so the sauce remains warm contrast to the cold gelato/ice cream.