Whenever I go to a candy counter or quality chocolate shop, I’m torn between my two favorites: English toffee with almonds or the chocolate pecan turtle clusters made with chewy caramel. The flavor and texture of nuts, chocolate, and toffee or caramel are totally irresistible! But they are also really fun and easy to make at home. Plus, they taste better and fresher since they are made with the freshest ingredients. And if you use whole pecans and your imagination, you can kind of see how they got their name since they really do kind of look like little baby turtles with chocolate shells on their backs and pecan legs sticking out. Make sure to also check out our Rolo Pretzels, Easy Caramel Pecan Brownies, and Chocolate Thumbprint Turtle Cookies next!
Why this recipe works
We’re making easy homemade turtles here by using premade caramels melted with a little evaporated milk. But you can always use the homemade caramel recipe in this chocolate salted caramel pretzel bark instead! Melting chocolate chips with coconut oil gives them snap and shine without needing to go to the trouble of tempering chocolate. Nobody cares about turtles looking picture perfect! They somehow manage it without any decorating skills required thanks to the beauty of the chocolate and a whole pecan or sprinkle of salt on top.
Ingredient Notes
Pecans: Whether you choose to chop your pecans or use them whole, you’ll want to toast them first to bring out the best of their nutty flavor. Chocolate: I wanted milk chocolate turtles, so I used milk chocolate chips and added a little coconut oil to help them melt smoothly and set up with a nice snap and shine. If you want dark chocolate turtles, the Ghiradelli dark chocolate melting wafers work well without needing to add the coconut oil. Caramel: You’ll want chewy, soft caramels that will melt smoothly if you aren’t making caramel from scratch for these pecan turtles. Salt: This is totally optional but you won’t believe the difference that a sprinkle of salt makes on your homemade turtles. My favorite is Maldon flaky salt, but you could use any coarse sea salt or fleur de sel if you have it on hand.
How to Make This Recipe
Start by toasting whole pecans, either in the oven or on the stovetop. I think it’s easiest to do this in the oven by simply spreading the pecans on a baking sheet and popping them in a 350°F oven for 8-10 minutes until they have a nutty aroma. Set a timer so you don’t forget, and consider shaking the pan halfway through just to make sure they toast evenly. But you can also toast pecans in a clean pan on the stovetop over medium heat by stirring the pecans occasionally for 3-5 minutes until slightly darkened and the nuts start to smell fragrant and warm. Be careful not to burn them. Let the pecans cool before handling. In a medium bowl, combine the unwrapped caramels with evaporated milk. A little cream or half-and-half will also work just as well. Microwave in 20-second bursts of heat, stirring between each interval, until melted and smooth. At first it won’t look like it’s working, but after 2-3 minutes the caramels will melt smoothly. Set aside to cool slightly. Line two baking sheets with parchment paper or silicon baking mats. Either arrange whole pecans in groups of 3-5 or chop the pecans and spoon tablespoonfuls of the nuts into small mounds. Spoon about 2-3 teaspoons of the warm caramel over the pecan clusters, trying to make sure it touches all of the nuts to hold them together. Melt the chocolate chips and coconut oil in a medium bowl by microwaving with 20-second bursts of heat again. Stir between each interval, stopping when the chocolate is almost fully melted but not completely so you don’t overheat the chocolate. Continue to stir until the chocolate is fully melted. Spoon about 2-3 teaspoons of melted chocolate over each cluster of caramel and nuts, swirling the top with the back of your spoon for a decorative finish. If desired, press a whole toasted pecan in the top of the chocolate or sprinkle with some flaky Maldon salt before the chocolate has a chance to firm up. Both are delicious, but I have to say that I’m very partial to the ones with that extra salt on top. They are so, so good! Let the candy set until the chocolate sets up completely before removing the turtles from the parchment paper. If you find that the caramel is sticking to the paper too much, try sticking them in the freezer for 10-15 minutes and the caramel should release easily after that.
Recipe Tips
Storage: Keep the turtles in an airtight container in the fridge for up to 2-3 weeks. They are fine at room temperature if your house is cool, but they usually do best in the fridge. Freezing: These freeze beautifully for at least 2-3 months in an airtight container. Just let them thaw on the counter for 30-60 minutes to warm up before enjoying. Sticky turtles: We are dealing with caramel here, so naturally your turtles are likely to be a bit sticky. But after sticking them in the fridge or freezer for a few minutes the caramel should release easily from the parchment paper. But it’s best to store them sitting flat in a single layer with small squares of parchment paper between them.
More Candy Recipes
Chocolate Coated Honeycomb Candy Homemade Peanut Brittle Grandma Nash’s English Toffee Pretzel Hugs
Rolo Pretzels
Chocolate Walnut Fudge
Chocolate Covered Pretzel Rods
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