Homemade Turtle Candy With Pecans and Caramel – Page 2

1.Toast and Cool Pecans:8-10 min.

Preheat oven to 350°F (175°C). Spread 64 pecan halves in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until fragrant and lightly golden. Cool completely on the counter to prevent caramel from sliding off warm surface oils.

2.Melt and Emulsify Caramel:2 min.

In a microwave-safe bowl, combine 11 oz soft caramels and 2 to 3 tbsp heavy cream. Microwave on medium power in 30-second intervals, stirring vigorously between bursts, until smooth and lump-free (~1.5 to 2 minutes total).

3.Assemble Pecan Clusters & Set Caramel:10-15 min.

Line a baking sheet with parchment paper. Arrange cooled pecans into 4-piece star/cross clusters with tips facing outward. Spoon 1 tablespoon of warm caramel directly over the center of each cluster, locking the nuts together. Let set for 10 to 15 minutes.

4.Melt Chocolate Coating:2 min.

In a clean, dry microwave-safe bowl, combine 12 oz chocolate chips and 1 tsp coconut oil. Microwave in 30-second bursts on medium power, stirring thoroughly between bursts until melted and glossy.

5.Cap with Chocolate and Sea Salt:Enrobe.

Spoon 1 tablespoon of melted chocolate over the center of each caramel-pecan cluster. Use the back of a spoon to spread chocolate outward in a smooth circle, covering the caramel while leaving the pecan tips exposed. Sprinkle with flaky sea salt if desired.

6.Set and Store:20-60 min.

Let sit at cool room temperature for 1 hour for a slow, glossy set (or refrigerate for 20 to 30 minutes for a fast set). Peel off parchment paper and serve.

Nutritional Profile (Approximate Per Serving)

Metric	Amount Per Candy Cluster (1 piece / 1/16th of batch)
Calories	~210 kcal
Protein	2.5g
Total Fat	14g
Carbohydrates	21g
Dietary Fiber	1.5g
Sodium	85mg

Storage & Preservation Guidelines

Room Temperature Storage: Store in an airtight container at room temperature for up to 1 week. Place wax paper or parchment between stacked layers to keep caramel bases from fusing together.
Refrigeration: Store in an airtight container in the refrigerator for up to 2 weeks. Keep the lid tightly closed to protect the chocolate from ambient moisture, which can cause sugar bloom (white surface streaks).
Freezing: Seal tightly in a heavy-duty freezer bag, separating layers with parchment, for up to 3 months. Thaw on the kitchen counter for 15 minutes before serving so the caramel center softens back to a chewy texture.

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Nutritional Profile (Approximate Per Serving)

Storage & Preservation Guidelines

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