Try this turtle candy recipe that will make you feel like you’re in your favorite childhood candy shop. The chewy caramel and pecan clusters are a perfect blend of sweet and salty for any special event. This pecan turtles recipe is made in just six easy steps and without the use of a candy thermometer, which means there’s no need to melt brown sugar at the perfect medium heat. With just 5 simple ingredients, the chocolatey, nutty, and buttery flavors of this decadent dessert are almost effortless.
This straightforward recipe is a blank slate for you to add any special toppings like flaked salt, drizzled white chocolate, red and green sprinkles, or coconut flakes. So whether you’re a first-time at-home candy maker, or a seasoned holiday treat creator looking for more ideas, this recipe is for you. I love that this homemade turtle candy can be an edible gift at Christmas time, a perfect addition to the dessert table, and an easy activity for the family to make together. It’s also an appetizing party favor for any celebration! For more homemade candy recipes, try my peanut butter fudge, peppermint patties, and toffee recipe.
What You Need to Make This Recipe
Soft caramels – be sure to use soft caramels for smooth texture and proper melting. I used a total of 5½ ounces of chewy caramels, easily found in the candy aisle. While homemade caramels are a great addition, these pre-made soft candies make an uncomplicated and quick homemade turtles recipe.
Chocolate – this homemade chocolate turtles recipe calls for milk chocolate chips; however, semi-sweet or dark chocolate works just as well. If using a chocolate bar, be sure to finely chop the chocolate before heating for the easiest melting.
How to Make Turtles
1. Line two baking sheets with parchment paper or wax paper. Make small clusters of pecan halves with 3 to 5 nuts per pile on the prepared cookie sheet pans.
2. In a small microwave-safe bowl, heat the caramels and heavy cream in the microwave, stirring every 15 seconds until smooth, about 2 minutes.
3. Top each pecan pile with a spoonful of melted caramel.
4. In a small microwave-safe bowl, heat the chocolate chips in the microwave, stirring every 15 seconds until smooth. (You can also melt the chocolate in the top of a double boiler if desired.)
5. Spoon the chocolate on top of the caramel over each cluster.
6. Sprinkle the flaky sea salt on top of the chocolate, if you’d like, before the chocolate sets. Let the chocolate set, for about 20 minutes, before serving.
Pro Tips For Making This Recipe
- Overlap the pecans. When putting the nut halves into clusters, be sure to overlap them so that the caramel mixture won’t seep through. This makes for easier transferring after the chocolate and caramel have cooled.
- Stir the caramel frequently. Take your time when heating the caramel and heavy cream mixture. Stirring every 15 seconds keeps the sauce from burning. Directly after heating, the caramel may seem runny, but it will firm up quickly as it cools.
- Use ½ tablespoon of caramel per cluster. I spooned about ½ tablespoon (equal to 1½ teaspoons) of caramel on top of each pecan pile to give each cluster a proportional amount of flavor.
- Optional variation: toast the pecans or use different nuts. Toasted pecans makes for extra crunchy nut clusters and enhanced flavor. It is the perfect way to elevate this sweet treat to delicious heights! Additionally, you can also make these with roasted peanuts, almonds, or even hazelnuts for a new twist on this classic recipe.
Frequently Asked Questions
Store leftovers at room temperature in an airtight container for up to 2 weeks. Placing the turtle candy in the refrigerator will result in a firm and tough texture, making them hard to eat and enjoy.
Enjoy these flavorful treats after a family meal with a cup of coffee or Mexican hot chocolate. You can also have it on its own, or serve up a plethora of desserts to go with them, like my Oreo balls, peanut brittle, or honeycomb recipe.
Yes! Freeze the caramel-covered pecans for 10-15 minutes. Then dunk the clusters into the melted chocolate using a fork to fully coat them. Use the fork to carry the cluster out, allowing excess chocolate to drip off, then place it on the parchment paper and let the coated clusters cool until the chocolate is hardened. Double the amount of chocolate used to ensure you have enough.
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Turtles Recipe
Ingredients
- 2 cups pecan halves toasted (240g)
- ½ (11-ounce/311g) bag soft caramels unwrapped
- 1½ tablespoons heavy cream
- 1 cup milk chocolate chips (170g)
- Flakey sea salt (optional)
Instructions
- Line two baking sheets with parchment paper. Cluster the pecans in small piles of 3 to 5 nuts per pile on the prepared sheet pans.
- In a small microwave-safe bowl, heat the caramels and heavy cream in the microwave, stirring every 15 seconds until smooth, about 2 minutes. Top each pecan pile with a spoonful of melted caramel (about ½ tablespoon).
- In a small microwave-safe bowl, heat the chocolate chips in the microwave, stirring every 15 seconds until smooth. Top each pecan pile with a small spoonful of chocolate. Sprinkle the tops with flakey sea salt, if you’d like. Let the chocolate set, about 20 minutes, before serving.
Notes
- Overlap the pecans. When putting the nut halves into clusters, be sure to overlap them so that the caramel mixture won’t seep through. This makes for easier transferring after the chocolate and caramel have cooled.
- Stir the caramel frequently. Take your time when heating the caramel and heavy cream mixture. Stirring every 15 seconds keeps the sauce from burning. Directly after heating, the caramel may seem runny, but it will firm up quickly as it cools.
- Use ½ tablespoon of caramel per cluster. I spooned about ½ tablespoon (equal to 1½ teaspoons) of caramel on top of each pecan pile to give each cluster a proportional amount of flavor.
- Optional variation: toast the pecans or use different nuts. Toasted pecans makes for extra crunchy nut clusters and enhanced flavor. It is the perfect way to elevate this sweet treat to delicious heights! Additionally, you can also make these with roasted peanuts, almonds, or even hazelnuts for a new twist on this classic recipe.
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