Ingredients
- 2 cups pecan halves
- 20–25 soft caramels (store-bought or homemade)
- 2–3 tbsp heavy cream (or milk)
- 1½–2 cups chocolate chips (semi-sweet or milk chocolate)
- Optional: pinch of sea salt (for salted turtles)
🔪 Instructions
1. Toast the Pecans
- Preheat oven to 175°C (350°F).
- Spread pecans on a baking sheet and toast for 5–7 minutes until fragrant.
- Let cool.
2. Arrange the Pecans
- Line a baking sheet with parchment paper.
- Arrange pecans in small clusters (about 3–5 halves each), shaped like little “X” or nests.
3. Melt the Caramel
- In a microwave-safe bowl, combine caramels and cream.
- Microwave in 30-second intervals, stirring each time, until smooth.
4. Add Caramel
- Spoon about 1 tablespoon of melted caramel over each pecan cluster.
- Let set for 10–15 minutes (or refrigerate briefly).
5. Melt the Chocolate
- Melt chocolate chips in the microwave (30-second bursts, stirring in between) or use a double boiler.
6. Coat with Chocolate
- Spoon melted chocolate over each caramel cluster, covering most of it.
- Optional: sprinkle a tiny pinch of sea salt on top.
7. Set
- Let candies cool at room temperature or refrigerate until firm (about 20–30 minutes).
💡 Tips
- Use good-quality chocolate for best flavor.
- Don’t overheat caramel—it can get too stiff.
- Store in an airtight container for up to 1 week (longer in the fridge).