Would you like to save this?
We'll email this post to you, so you can come back to it later!
These Homemade Turtle Candy With Pecans And Caramel are my go-to indulgence when I want a luscious, no-bake dessert that feels special yet comes together in a flash. Who could resist the buttery pecans, silky caramel, and a crisp chocolate shell?
Why You’ll Love This Recipe
- No oven needed—perfect for busy days or small kitchens.
- Ready in under an hour (including chilling)—sweet satisfaction fast.
- Irresistible blend of crunchy pecans, gooey caramel, and rich chocolate.
- Great for gift boxes, holiday cookie swaps, or a last-minute hostess treat.
- Customizable — switch up nuts or chocolate for creative twists.
- Naturally gluten-free and easy to make dairy-free if you swap ingredients.
- Simple steps anyone can follow—no candy thermometer required.
- Store-and-go friendly; these goodies travel well to potlucks and parties.
Ingredients
- 1 cup pecan halves (raw or toasted; Eden Foods brand works beautifully)
- 8 oz soft caramels, unwrapped (store-brand caramels are fine)
- 2 tablespoons heavy cream (or half-and-half for a lighter touch)
- 8 oz semisweet chocolate chips (Ghirardelli or Toll House recommended)
- 1 teaspoon coconut oil (or neutral-flavored vegetable oil)
- Flaky sea salt (optional garnish; Maldon is my favorite)
Directions
- Line a baking sheet with parchment paper and set aside.
Let me explain: this step keeps your candies from sticking and makes cleanup a breeze. - Form pecan clusters by grouping 3–4 pecans together, placing about 18–20 mounds on the prepared sheet.
I like to imagine little turtle shells as I arrange them—cute and clever! - In a small saucepan over low heat, combine caramels and heavy cream. Stir gently until the mixture is silky and lump-free—about 4–5 minutes.
Tip: Keep the heat low so the caramel doesn’t scorch or seize. - Use a small spoon to dollop roughly 1 teaspoon of warm caramel atop each pecan cluster, smoothing lightly with the back of the spoon.
Pro tip: If the caramel cools too quickly, return the pan to low heat for a few seconds. - Chill the caramel-topped clusters in the fridge for 15–20 minutes, until set but still slightly tacky.
You’ll know they’re ready when you can gently press the caramel without it oozing everywhere. - While they chill, melt the chocolate chips and coconut oil together. Use a double boiler over simmering water or microwave in 20-second bursts, stirring between until smooth.
Honest moment: I sometimes zig-zag back and forth between microwave and whisking—whatever works! - Spoon or drizzle about 1 tablespoon of melted chocolate over each caramel cluster, fully covering the top.
Just enough to coat; don’t douse them or you’ll miss that pecan crunch. - Sprinkle a pinch of flaky sea salt on each candy immediately after chocolate application (if using).
That little hit of salt really brightens the flavors—trust me. - Return the tray to the fridge for another 20–25 minutes, until the chocolate firms up and the candies pop right off the parchment.
Then sit back and admire those perfect turtle shapes!
Servings & Timing
Makes 18–20 candies
Prep Time: 20 minutes
Chill/Rest Time: 45 minutes (two rounds of chilling)
Total Time: About 1 hour 5 minutes from start to finish
Variations
- Swap semisweet chocolate for white chocolate and add a drop of vanilla extract for a luscious twist.
- Use roasted almonds or cashews in place of pecans to shake up the nut profile.
- Stir in 1 teaspoon of instant espresso powder to the chocolate for a mocha-tinged treat.
- Drizzle dark chocolate and finish with finely chopped peppermint during the holidays.
- Make dairy-free by choosing vegan caramels and non-dairy chocolate chips.
Storage & Reheating
Store turtle candies in an airtight container layered between parchment paper in the fridge for up to two weeks. You can also freeze them for up to three months—just thaw in the fridge for about 30 minutes before serving. No reheating needed; these treats are best enjoyed cold or at room temperature.
FAQs
Q: Can I use roasted pecans instead of raw?
A: Absolutely, roasted pecans lend deeper flavor—but skip additional toasting to avoid bitterness.
Q: My caramel turned grainy—what went wrong?
A: You may have heated too quickly. Slow, gentle heat and constant stirring keep caramel smooth.
Q: Is it OK to microwave the caramels in a bowl?
A: Yes, but heat in short bursts (15–20 seconds), stirring well between to prevent hot spots.
Q: Why did my chocolate seize up when melting?
A: Moisture can cause chocolate to seize. Ensure utensils and pans are dry, and add just a touch of oil.
Q: Can I double this recipe for a larger batch?
A: Sure thing—just work in batches if your pan can’t handle the volume, and watch chilling times.
Q: What’s the best way to gift these candies?
A: Arrange in mini paper cups inside a decorative box or cellophane bag with a ribbon—so festive!
Conclusion
These Homemade Turtle Candy With Pecans And Caramel are proof that simple ingredients can make a show-stopping dessert. With minimal fuss and maximum taste, this no-bake dessert is perfect for cozy nights in or sharing with friends. Give it a whirl, leave a comment below, and be sure to explore more easy dessert recipes for your next sweet adventure!
Homemade Turtle Candy With Pecans And Caramel
Ingredients
- 1 cup pecan halves raw or toasted
- 8 oz soft caramels unwrapped
- 2 tablespoons heavy cream or half-and-half
- 8 oz semisweet chocolate chips Ghirardelli recommended
- 1 teaspoon coconut oil or vegetable oil
- flaky sea salt optional, for garnish
Instructions
- Line a baking sheet with parchment paper and set it aside for easy candy removal and cleanup.
- Arrange 3–4 pecan halves together into small clusters on the lined sheet, making about 18–20 mounds in total.
- Over low heat, combine the unwrapped caramels and heavy cream in a small saucepan; stir continuously until smooth and lump-free.
- Use a teaspoon to drop about 1 teaspoon of warm caramel onto each pecan cluster, smoothing the top gently.
- Refrigerate the caramel-topped clusters for 15–20 minutes, until set and slightly tacky to the touch.
- In a double boiler or microwave, melt semisweet chocolate chips with coconut oil, whisking until silky smooth.
- Spoon or drizzle melted chocolate over each set caramel cluster, ensuring the top is fully coated.
- While chocolate is still wet, sprinkle a pinch of flaky sea salt on each candy if desired.
- Return clusters to the fridge for another 20–25 minutes, until chocolate firms and candies pop easily off the parchment.
Notes
Nutrition
