Ingredients
Scale
- 1 cup pecan halves
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 ounces milk chocolate, chopped
- Sea salt for sprinkling (optional)
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast in the oven for 8-10 minutes, or until fragrant.
- Make the Caramel: In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir continuously until the mixture melts and turns a light golden color, about 5-7 minutes. Carefully add the heavy cream, vanilla extract, and salt. Stir until smooth and well combined. Remove from heat.
- Assemble the Candies: On a parchment-lined baking sheet, place clusters of toasted pecans (about 4-5 halves per cluster). Drizzle the warm caramel over the pecan clusters, ensuring they are well coated.
- Melt the Chocolate: In a microwave-safe bowl, melt the chopped milk chocolate in 30-second intervals, stirring in between until smooth and fully melted.
- Top with Chocolate: Spoon the melted chocolate over the caramel-covered pecans, making sure to cover them completely. If desired, sprinkle a pinch of sea salt on top for added flavor.
- Let Set: Allow the turtle candies to cool at room temperature until the chocolate hardens. For quicker results, you can place them in the refrigerator for about 30 minutes.
Prep Time: 15 minutes | Cook Time: 10-15 minutes | Total Time: 25-30 minutes