Ingredients

Scale

2 cups pecan halves (raw or lightly toasted)
1 (11 oz) bag soft caramels (approx. 35–40 pieces, such as Kraft caramels)
2 tablespoons heavy cream (or milk for a lighter option)
12 oz (about 2 cups) semi-sweet or dark chocolate chips (or chopped chocolate bars)
1 tablespoon coconut oil or vegetable shortening (optional, for smooth melting)
Coarse sea salt (optional, for garnish and flavor contrast)

Instructions

Step 1: Prepare a Baking Sheet

Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Set aside.

Step 2: Arrange the Pecans

Arrange clusters of 3-4 pecan halves in small groups on the baking sheet, spaced apart to form the base of each candy. These clusters will hold the caramel and chocolate, creating the “turtle” shape.

Step 3: Melt the Caramels

Place the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave on 50% power for 30-second intervals, stirring between each until fully melted and smooth. This usually takes about 2-3 minutes total, depending on your microwave.

Step 4: Spoon Caramel over Pecans

Working quickly before the caramel cools, spoon about 1 teaspoon of melted caramel over each pecan cluster, ensuring the caramel touches all the nuts to bind them together. Let the caramel set for 10-15 minutes, or until firm enough to handle.

Step 5: Melt the Chocolate

In a separate bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals in the microwave, stirring between each until smooth. You can also melt chocolate using a double boiler for more control.

Step 6: Top with Chocolate

Spoon 1 tablespoon of melted chocolate over each caramel pecan cluster, completely covering the caramel. Use the back of the spoon to gently spread the chocolate to the edges.

Step 7: Add Sea Salt (Optional)

If desired, sprinkle a small pinch of coarse sea salt on top of each cluster for a gourmet touch and perfect sweet-salty balance.

Step 8: Set and Harden

Place the baking sheet in the refrigerator for 30 minutes, or until the chocolate and caramel are fully set.

Notes

Toast the pecans lightly for extra depth of flavor—just 5-7 minutes in a 350°F (175°C) oven will do.
Work quickly with melted caramel, as it thickens as it cools. If it becomes too stiff, reheat briefly to loosen.
Keep clusters small and uniform to ensure even coating and easy eating.