1. Toast the Pecans (Highly Recommended):
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Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a baking sheet. Toast for 5-7 minutes, until fragrant and lightly golden. Keep a close eye on them to prevent burning. Let them cool completely.
2. Form the Pecan Clusters:
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Line a separate baking sheet with parchment paper or a silicone mat.
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Group 3-4 pecan halves together in a star-like pattern to form the “legs” and “head” of your turtles.
3. Melt the Caramel:
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In a medium microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave on high in 30-second bursts, stirring thoroughly after each interval, until the mixture is completely smooth and melted (this usually takes about 2 minutes total).
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Let the caramel cool for just a minute or two so it thickens slightly, making it easier to handle.
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Carefully spoon about one teaspoon to one tablespoon of melted caramel over the center of each pecan cluster. The goal is to mound it in the middle, allowing the pecan “legs” to peek out from the sides. Repeat for all clusters.
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Allow the caramel to set at room temperature for 10-15 minutes until it’s no longer sticky.
5. Melt the Chocolate:
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In a clean microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 20-30 second intervals, stirring vigorously after each one, until the chocolate is fully melted and glossy. Be careful not to overheat.
6. Assemble the Turtles:
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Spoon a generous amount of melted chocolate over each caramel cluster, using the back of the spoon to spread it and completely envelop the caramel and pecans.
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While the chocolate is still wet, garnish with a sprinkle of flaky sea salt or a drizzle of melted white chocolate.
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Allow the turtles to set at room temperature for about 1 hour, or speed up the process by placing the baking sheet in the refrigerator for 20-30 minutes until the chocolate is firm.
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Once set, transfer to an airtight container.
Chef’s Notes & Tips
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The Toast is Key: Toasting the pecans is a simple step that dramatically deepens their flavor and adds crunch. Don’t skip it!
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Smooth Operator: The small amount of coconut oil or shortening helps thin the chocolate, making it easier to drizzle and giving the finished candy a professional, snappy shell.
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Chocolate Choices: Feel free to use your favorite chocolate. Dark chocolate offers a sophisticated, less sweet option, while milk chocolate is a classic crowd-pleaser.
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Troubleshooting Caramel: If your caramel seizes up or becomes too thick while working, simply pop it back in the microwave for 10-15 seconds to loosen it up again.
Delicious Variations
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Nutty Swap: Use almonds, walnuts, or a mix of your favorite nuts instead of pecans.
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Peanut Butter Lover’s: Place a small dollop of peanut butter on the pecan cluster before adding the caramel.
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Keto-Friendly: Use high-quality sugar-free chocolate chips and a sugar-free caramel sauce to create a low-carb version.
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Festive Twist: During the holidays, sprinkle the wet chocolate with crushed peppermint candies.
Frequently Asked Questions
Q: How long do these stay fresh?
A: Stored in an airtight container at cool room temperature, they are best enjoyed within 1 week. They can be refrigerated for up to 2 weeks.
Q: Can I freeze turtle candies?
A: Absolutely! Freeze them in a single layer on a parchment-lined sheet until solid, then transfer to a freezer bag or container. They will keep for up to 3 months. Thaw in the refrigerator.
Q: Why does chocolate sometimes get a white, dusty film?
A: This is called “bloom,” caused by temperature changes or moisture. It’s perfectly safe to eat but not as pretty. Using a little oil and storing in a cool, dry place helps prevent it.
Q: Can I use homemade caramel?
A: Yes! If you have a favorite soft caramel recipe, you can use it instead. Simply warm it to a spoonable consistency before using.
