Homemade Turtle Candy With Pecans, Caramel, and Chocolate
Rich, buttery caramel, toasted pecans, and smooth chocolate come together in these iconic turtle candies, each bite a perfect harmony of crunch, chew…
Step-by-Step Instructions
Work in small batches so the caramel stays warm and workable throughout.
- Toast the pecans: Preheat the oven to 350 F (175 C). Spread the pecan halves in a single layer and toast for 8 to 10 minutes, until fragrant and lightly golden. Let them cool completely, since warm nuts can cause caramel to slide off.
- Melt the caramels: Combine the caramels and cream in a microwave-safe bowl and heat in 30-second bursts, stirring after each, until smooth (about 1.5 to 2 minutes). Or melt them in a saucepan over low heat, stirring constantly. Keep the mixture warm, as caramel firms up quickly.
- Assemble the turtles: Line a baking sheet with parchment or a silicone mat. Arrange 3 to 4 pecan halves in a small cluster, like a turtle’s legs. Spoon about a tablespoon of caramel over each cluster to bind the nuts, then let them set for 10 to 15 minutes.
- Melt the chocolate: Combine the chocolate chips and coconut oil and microwave in 30-second bursts, stirring between each, until glossy. A double boiler works too. Stir often, as chocolate scorches easily.
- Coat and finish: Spoon about a tablespoon of chocolate over each caramel-nut cluster and spread gently to cover. Add a pinch of sea salt now if you like.