Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just cream and milk and sugar. Her take is especially welcome at Thanksgiving, where any baker can contribute a treat that all in attendance can happily eat. If you’d like a plated dessert in addition to the candy below, check out Natalie’s Baked Apples!
Cashews and cranberries herald the holiday season in these luxurious goodies. A delicious twist on the traditional pecan-caramel-chocolate turtles, these candies make the perfect addition to the Thanksgiving dessert table. Wrap them up in a pretty cellophane bag and they make the perfect hostess gift. That is, if you can keep from eating them all yourself in one sitting! This recipe is actually two-in-one, so you’ll get about 18 turtles and a basketful of caramels as a bonus to streamline your holiday baking.
A candy thermometer (you can pick one up at the grocery store) will make this recipe easier, but if you don’t have one you can use the old-fashioned cold-water method as described below. Be sure to stir constantly, but not whisk, to prevent the mixture from scorching. Be careful and don’t try to taste the caramel: seriously, it will burn you immediately!