Big Batch Chocolate Pecan Turtles

Ingredients (makes about 60–70 turtles)

• 6 cups pecan halves (toasted for best flavor)
• 3 cups soft caramel candies (about 1½ lbs), unwrapped
• 1 cup heavy cream
• 1 cup unsalted butter
• 2 tsp vanilla extract
• 2 lbs milk chocolate (or semi-sweet/dark, if preferred)
• 2 tbsp coconut oil or shortening (optional, for smoother chocolate)

Instructions

Step 1: Prepare the Pecans

1. Line 3 large baking sheets with parchment paper.
2. Arrange 3–4 pecan halves in small clusters (like turtle “legs”).

Step 2: Make the Caramel

1. In a saucepan over medium heat, melt together caramels, butter, and heavy cream, stirring constantly until smooth.
2. Once melted, stir in the vanilla extract.
3. Allow it to cool slightly so it thickens but is still pourable.

Step 3: Assemble the Turtles

1. Spoon about 1 tablespoon of warm caramel over each pecan cluster, making sure it covers the nuts.
2. Let the caramel set for about 20–30 minutes at room temperature.

Step 4: Coat with Chocolate

1. Melt the chocolate (and coconut oil if using) using a double boiler or microwave in 30-second bursts, stirring until smooth.
2. Spoon about 1 tablespoon of melted chocolate over each caramel-pecan cluster, spreading it to cover.
3. Allow them to set at room temperature or refrigerate until firm.

History

Pecan turtles originated in the early 1900s when a candy maker noticed that the caramel-pecan clusters dipped in chocolate resembled the shape of a turtle. They quickly became an American classic in candy shops.

Benefits

• Rich in antioxidants from dark chocolate (if you choose it).
• Pecans provide healthy fats and fiber.
• A fun treat for parties, gifting, or holidays.

Storage

• Store in an airtight container at room temperature for up to 2 weeks.
• Or refrigerate for up to 1 month.
• They also freeze well (up to 3 months).