Pecan Turtle Candy Recipe
Pecan turtle candy is the perfect sweet treat to make during the holiday to give as gifts, or as part of a dessert buffet. Lightly toasted pecans are covered with soft caramel and chocolate, then sprinkled with finely chopped pecans or sea salt.
I started adding sea salt a few years ago when the “salted caramel” craze took hold. Sometimes I’ll top them with chopped nuts too. I clipped this recipe out of the Pasadena Star News at least a decade ago, and have been making them for the holidays ever since.
How to make turtle candy
Line a baking pan with a silpat or parchment paper. Arrange pecans in groups of 3. Lightly toast pecans. Top each cluster with an unwrapped caramel. Soften in the oven for just a few minutes.
Arrange pecans in groups of 3. Top each cluster with a caramel candy. Lightly press down caramel.
Top with melted chocolate and a sprinkle of sea salt or chopped nuts.
Turtle candy is easy enough for the kids to help make.
Ingredients
Instructions
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Heat oven to 350 degrees F. Place a sheet of parchment or silpat, on a cookie sheet. Lightly toast pecans for 2-3 minutes.
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For each candy, place 3 pecan halves in a “Y” shape on the foil.
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Place on caramel over the center of each cluster of pecans. Bake about 6-7 minutes, just until the caramel melts. The caramels might still appear un-melted, press them gently with the back of a spatula to flatten slightly. Cool 2-3 minutes.
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Melt chocolate chips over a very low heat (or use a double boiler), stirring. Spoon chocolate over the candies, leaving just the tips of the pecans uncovered. Sprinkle with additional nuts or sea salt flakes. Chill until chocolate firms, about 10 minutes. Makes 24 turtle candies
Notes
- The fresher the caramels, the more easily they will melt.
- flatten the caramels slightly to help them melt more easily.
- top turtle candy with sea salt flakes or finely chopped pecans.
- Store in an airtight container for up to 5 days.
