Using a Presto® popcorn popper, pour popcorn into the unit and pop as directed. Remove any unpopped kernels. In large bowl, measure 1 quart popped corn; set aside. In medium saucepan, over medium-low heat, combine caramels, butter and milk; stir until smooth. Meanwhile, on lightly greased wax paper-covered baking sheet, arrange groups of three pecans in a cloverleaf pattern. 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. Note: You may want to grease your hands lightly with margarine before working with caramel corn mixture. In small saucepan, melt chocolate with shortening; spoon over each caramel mound. Chill 4 hours or overnight. Makes 16 to 18 turtles.

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