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Ingredient Quantity
Pecan halves (lightly toasted) 2 cups
Soft caramels (unwrapped) 1 package (11 oz)
Heavy cream 2 tablespoons
Semi-sweet or milk chocolate chips (or chopped chocolate) 2 cups
Vegetable oil or coconut oil (optional) 1 tablespoon
Sea salt (for sprinkling) Optional
White chocolate (melted, for drizzling) Optional
Toast Pecans (Optional): Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool.
Arrange Pecans: Line a baking sheet with parchment paper. Group 3-4 pecan halves into small clusters.
Make Caramel: In a microwave-safe bowl, combine unwrapped soft caramels and heavy cream. Microwave in 30-second intervals, stirring after each interval, until caramel is smooth and melted. Let cool slightly until thickened, but not too much.
Add Caramel: Spoon about 1 tablespoon of melted caramel over each pecan cluster. Let set for 10-15 minutes at room temperature.
Melt Chocolate: In a microwave-safe bowl, combine chocolate chips and vegetable oil (if using). Microwave in 30-second intervals, stirring between each interval, until chocolate is fully melted and smooth.
Assemble Turtles: Spoon or drizzle about 1 tablespoon of melted chocolate over each caramel-covered pecan cluster. Sprinkle with sea salt or drizzle with white chocolate (optional).
Let Candies Set: Allow turtle candies to sit at room temperature or refrigerate for about 30 minutes until chocolate is fully set. Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for longer storage.