Homemade Turtle Candy With Pecans and Caramel

Homemade Turtle Candies combine the crunch of toasted pecans, a soft and buttery caramel center, and a smooth chocolate cap. Shaped so the pecan tips extend like a turtle’s head and limbs, these clusters yield a gourmet, confectioners-style result in about 20 minutes without using a candy thermometer.

Equipment

• Baking sheet
• Parchment paper
• Microwave-safe bowl
• Spoon

Ingredients

• 64 pieces (~2 cups) whole pecan halves
• 11 oz (310g) soft baking caramels
• 2–3 tbsp (30–45ml) heavy cream or evaporated milk
• 12 oz (340g) semi-sweet chocolate chips
• 1 tsp coconut oil or shortening
• Pinch flaky sea salt (optional)

Instructions

1. Preheat oven to 350°F (175°C). Spread 64 pecan halves in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until fragrant and lightly golden. Cool completely on the counter to prevent caramel from sliding off warm surface oils.
2. In a microwave-safe bowl, combine 11 oz soft caramels and 2 to 3 tbsp heavy cream. Microwave on medium power in 30-second intervals, stirring vigorously between bursts, until smooth and lump-free (~1.5 to 2 minutes total).
3. Line a baking sheet with parchment paper. Arrange cooled pecans into 4-piece star/cross clusters with tips facing outward. Spoon 1 tablespoon of warm caramel directly over the center of each cluster, locking the nuts together. Let set for 10 to 15 minutes.
4. In a clean, dry microwave-safe bowl, combine 12 oz chocolate chips and 1 tsp coconut oil. Microwave in 30-second bursts on medium power, stirring thoroughly between bursts until melted and glossy.
5. Spoon 1 tablespoon of melted chocolate over the center of each caramel-pecan cluster. Use the back of a spoon to spread chocolate outward in a smooth circle, covering the caramel while leaving the pecan tips exposed. Sprinkle with flaky sea salt if desired.
6. Let sit at cool room temperature for 1 hour for a slow, glossy set (or refrigerate for 20 to 30 minutes for a fast set). Peel off parchment paper and serve.

Notes

Store in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Place wax paper or parchment between stacked layers to keep caramel bases from fusing together. Thaw frozen clusters on the counter for 15 minutes before serving.

Nutrition

Calories: ~210 kcal · Protein: 2.5g · Total Fat: 14g · Carbohydrates: 21g · Dietary Fiber: 1.5g · Sodium: 85mg