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Preheat your oven to 350°F (175°C).
Spread the pecan halves in a single layer on a baking sheet and toast them in the oven for about 5-7 minutes until fragrant. Remove and let them cool completely.
2. Arrange the Pecans:
On a parchment-lined baking sheet, arrange the pecan halves into small clusters of 3-4 pecans each. Leave a little space between each cluster to allow room for the caramel and chocolate.
3. Make the Caramel:
In a heavy-bottomed saucepan, combine the sugar, butter, heavy cream, corn syrup, and salt. Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves.
Bring the mixture to a gentle boil and cook, stirring occasionally, until it reaches 240°F (115°C) on a candy thermometer (this is the soft-ball stage).
Once the caramel reaches the right temperature, remove it from the heat and stir in the vanilla extract.
4. Spoon the Caramel:
Working quickly, spoon about 1 tablespoon of warm caramel over each pecan cluster. Allow the caramel to set for about 15-20 minutes until firm but still slightly tacky to the touch.
5. Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate in 20-30 second intervals, stirring after each burst, until smooth and completely melted. Alternatively, you can melt the chocolate in a heatproof bowl over a simmering pot of water (double boiler method).
6. Coat the Turtle Candies:
Spoon or drizzle about 1 tablespoon of melted chocolate over the top of each caramel-pecan cluster, spreading it gently with the back of the spoon to cover the caramel.
Optionally, sprinkle a little sea salt on top of the chocolate for a sweet-salty flavor combo.
7. Let the Turtles Set:
Allow the turtle candies to sit at room temperature until the chocolate has fully set, or place them in the fridge for about 15-20 minutes to speed up the process.
Tips for Making the Best Turtle Candies:
Prevent Sticking: Be sure to use parchment paper or a silicone baking mat to prevent the caramel from sticking to your baking sheet.
Store Properly: Store the turtle candies in an airtight container at room temperature for up to a week or in the refrigerator for 2-3 weeks.
Use High-Quality Chocolate: Using good quality chocolate makes a big difference in the flavor. You can also substitute dark chocolate for a more intense flavor.
Avoid Overcooking the Caramel: Keep a close eye on the temperature of the caramel. If it cooks beyond 240°F, it will become too hard and brittle.
These homemade Pecan and Caramel Turtle Candies are a perfect balance of sweet, nutty, and chewy, and they make an excellent gift or treat for any occasion!
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