TURTLE CANDY WITH PECANS AND CARAMEL

• Prep Time: 15 minutes

• Cook Time: 10 minutes (plus 30 minutes for setting)

• Total Time: 55 minutes

• Difficulty Level:  Easy

• Yields: About 24 candies (2 dozen)

Ingredients

For the Turtle Candy:

• 2 cups pecan halves, lightly toasted

• 1 cup soft caramels (store-bought or homemade; about 20–24 pieces)

• 2 tablespoons heavy cream

• 1½ cups semi-sweet or dark chocolate chips

• 1 tablespoon coconut oil or vegetable shortening (optional, for smoother chocolate)

• Flaky sea salt (optional) for garnish

Instructions

 Step 1: Toast the Pecans (Optional but Recommended)

Toasting your pecans enhances their flavor and adds an irresistible crunch.

1. Preheat oven to 350°F (175°C).

2. Spread pecan halves on a baking sheet in a single layer.

3. Toast in the oven for about 6–8 minutes, stirring once halfway through, until fragrant.

4. Let them cool completely.

Tip: Keep an eye on them—pecans can go from toasty to burnt quickly!

 Step 2: Prepare Your Candy Base

1. Line a baking sheet with parchment or wax paper.

2. Arrange pecans in clusters of 3 to 4 pieces—these will form the “legs” of the turtles. Space them evenly.

You should get about 24 clusters.

 Step 3: Melt the Caramel

1. In a microwave-safe bowl, combine:

   • 1 cup soft caramels

   • 2 tablespoons heavy cream

2. Microwave in 30-second intervals, stirring in between, until smooth (about 2 minutes total).

3. Let the caramel cool slightly—this will make it easier to spoon without spreading too much.

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Step 4: Add Caramel to Pecan Clusters

Using a spoon or small scoop, dollop 1–1½ teaspoons of melted caramel over the center of each pecan cluster. The caramel should glue the pecans together but still leave parts of the nuts exposed.

Let the caramel cool and firm up slightly—about 10 minutes at room temperature or 5 minutes in the fridge.

 Step 5: Melt the Chocolate

1. In a separate bowl, melt 1½ cups chocolate chips with 1 tablespoon coconut oil or shortening (optional) to thin it out.

2. Microwave in 30-second intervals, stirring well after each, until smooth and glossy.

Or melt using a double boiler over low heat for more control.

 Step 6: Top the Turtles with Chocolate

Spoon about 1–1½ teaspoons of melted chocolate over the caramel-topped pecans. Spread gently to cover the caramel but allow the edges to show for that classic “turtle” shape.

Optional: Sprinkle with a pinch of flaky sea salt before the chocolate sets.

Step 7: Let the Candy Set

• Room temperature: Let sit for 30–45 minutes

• Refrigerator: Chill for 15–20 minutes to speed things up

Once fully set, store in an airtight container between layers of wax paper.

Storage Tips

• Room Temperature: Store in a cool, dry place for up to 1 week.

• Refrigerator: Up to 3 weeks, tightly sealed.

• Freezer: Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.

Recipe Variations & Customization Ideas

• Milk vs. Dark Chocolate: Use your preferred chocolate type for different flavor profiles.

• Caramel Sauce: Use homemade caramel if you want a more natural, buttery flavor.

• Add-ins: Layer in a piece of dried fruit (like a cherry or apricot) before the caramel for a fruity twist.

• Nut Substitutes: Try almonds, cashews, or walnuts instead of pecans.

Nutritional Information (Per Candy)

Note: Estimates based on standard ingredients. Variations may apply.