Homemade Turtle Candy With Pecans And Caramel
These delightful turtle candies combine crunchy pecans, gooey caramel, and smooth chocolate for an irresistible no-bake treat perfect for gift boxes or a cozy dessert moment.
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
Store candies in an airtight container layered with parchment paper for up to two weeks in the fridge; freeze for up to three months. For deeper pecan flavor, lightly toast before clustering.
Nutrition
Calories: 120kcal
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