Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Yield: About 24 candies
Ingredients
- 1 ½ cups pecan halves (toasted)
- 1 (11 oz) bag soft caramels (or about 35 caramels)
- 2 tablespoons heavy cream or milk
- 1 ½ cups chocolate (milk, dark, or semi-sweet chips)
- Optional: flaky sea salt for topping
Instructions
1. Toast the Pecans
Preheat your oven to 350°F (175°C).
Spread pecans on a baking sheet and toast for 7–10 minutes, until fragrant. Let cool.
2. Form the Pecan Clusters
Line a baking sheet with parchment paper.
Arrange pecans in small clusters of 3–4 halves, shaped like little turtle “legs.”
3. Make the Caramel
In a saucepan over low heat, melt the caramels with the cream, stirring constantly until smooth.
Spoon about 1 tablespoon of caramel over the center of each pecan cluster.
Let set for 10–15 minutes.
4. Melt the Chocolate
Melt chocolate in the microwave in 30-second intervals, stirring between each, or use a double boiler.
5. Finish the Turtles
Spoon melted chocolate over each caramel cluster, covering the top but leaving pecans visible.
Sprinkle lightly with sea salt if desired.
6. Set
Refrigerate for 20–30 minutes, or until fully firm.
Tips for Best Results
- Dark chocolate balances the sweetness beautifully.
- Toasting the pecans enhances depth and crunch.
- Store in an airtight container for up to 2 weeks (refrigerated).
These homemade turtle candies are rich, nostalgic, and perfect for holidays, gifts, or quiet indulgence. Simple ingredients—unforgettable results.
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