Chocolate Pecan Turtle Candies
These classic turtle candies are the perfect sweet indulgence, featuring crunchy toasted pecans, gooey caramel, and silky smooth chocolate.
Whether you’re making them for holiday gifts, special occasions, or just because—you’re in for a deliciously irresistible treat!
Why You’ll Love This Recipe
Quick and easy: No baking required once pecans are toasted.
Great for gifting: Package them up and they look gourmet.
Sweet + salty + crunchy: All the textures and flavors you love.
Customizable: Use your favorite chocolate or nuts.
Perfect portion size: Just enough indulgence in each candy.
Key Ingredients
Pecan halves – Toasted for a nutty, crunchy base.
Soft caramels – Melted and draped over the pecans for chewy goodness.
Semi-sweet chocolate – Smooth and rich, tying everything together.
Optional: Flaky sea salt for a sweet-salty kick.
Chocolate Pecan Turtle Candies
Ingredients
Soft caramels (store-bought or homemade): 12 ounces
Pecan halves: 6 ounces
Semi-sweet chocolate (chips or bars): 8 ounces
Instructions
1. Prepare the Pecans
Preheat oven to 350°F (175°C).
Arrange pecan halves on a baking sheet in a single layer.
Toast for 8–10 minutes until fragrant and lightly browned. Let them cool completely.
2. Melt the Caramels
Place soft caramels in a microwave-safe bowl.
Microwave in 30-second intervals, stirring between each, until melted and smooth.
Optional: Melt gently on stovetop over low heat, stirring constantly.
3. Assemble the Turtles
Line a baking sheet with parchment paper or a silicone mat.
Arrange pecans in clusters of 3–4 pieces, resembling turtle legs and heads.
Spoon 1 tablespoon of melted caramel over each cluster.
Let caramel set for 10–15 minutes.
4. Melt the Chocolate
Microwave chocolate in a bowl using 30-second intervals, stirring until fully melted.
Alternatively, melt chocolate using a double boiler over simmering water.
5. Add the Chocolate
Spoon 1 tablespoon of melted chocolate over each caramel-pecan cluster.
Spread gently to cover the caramel completely.
Let candies set at room temperature for 1 hour, or refrigerate for 20–30 minutes until firm.
Storage
Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
Best enjoyed at room temperature for ideal texture.
Tips & Presentation
Wrap each candy individually in wax paper or cellophane for gifting.
Add a sprinkle of flaky sea salt over the chocolate before it sets for a gourmet touch.
Use dark chocolate for a richer flavor or milk chocolate for added sweetness.
Recipe Notes
Use fresh pecans: Stale nuts can ruin the texture and flavor. Toasting enhances their natural nuttiness—don’t skip this step!
Let layers cool: Allow the caramel to fully set before adding the chocolate. This prevents mixing or spreading.
Work quickly with caramel: Melted caramel thickens as it cools, so work in small batches if needed to keep it pourable.
Watch your chocolate: Microwave chocolate in short intervals and stir frequently to avoid burning. A double boiler offers more control if preferred.
Keep it neat: For clean, round edges, use a small cookie scoop or spoon to portion both the caramel and chocolate.
Avoid humidity: Moisture can cause chocolate to bloom (those white streaks). Store in a cool, dry place.
Optional garnish: A light sprinkle of flaky sea salt before the chocolate sets adds a beautiful and delicious finish.
Nutrition Information
(Per candy, approx. based on 24 pieces)
Calories: ~130 | Fat: 9g | Carbohydrates: 13g | Sugars: 10g | Protein: 1g | Sodium: 35mg
Kitchen Equipment Needed
Baking sheet
Parchment paper or silicone mat
Microwave-safe bowls (or saucepan & double boiler)
Spoon or small scoop
Rubber spatula
Recipe Swaps & Variations
Use different nuts: Try walnuts, cashews, or almonds.
Switch the chocolate: Use milk, dark, or even white chocolate.
Homemade caramel: If you prefer from-scratch, use your favorite caramel recipe.
Add toppings: Crushed pretzels, sea salt, or a drizzle of white chocolate.
How to Store Leftovers
Room Temp: Store in an airtight container for up to 1 week.
Refrigerator: Keeps well for 2 weeks, especially in warm climates.
Freezer: Freeze in a single layer, then transfer to a bag/container. Enjoy within 2 months.
Food & Drink Pairings
Drink: Hot coffee, espresso, or dessert wine like port or sherry.
Food: Pair with other bite-size desserts like truffles or shortbread.
Great addition to cookie trays or holiday charcuterie boards!
Frequently Asked Questions:
Are these candies gluten-free?
Yes, as long as your caramel and chocolate are certified gluten-free.
Can I use homemade caramel?
Absolutely! Just ensure it’s thick enough to hold its shape when spooned over pecans.
Can I use chocolate bars instead of chips?
Yes. Chop into small pieces before melting.
How many candies does this recipe make?
Typically around 24 candies, depending on how large your clusters are.
Do I need to toast the pecans?
It’s optional, but toasting enhances flavor and crunch.
Can I melt chocolate and caramel at the same time?
It’s better to melt them separately for control and consistency.
How do I keep caramel from sticking to the spoon?
Lightly grease the spoon with butter or spray before scooping.
Why did my chocolate bloom (white streaks)?
This happens if the chocolate cools too quickly or gets moisture. It’s still safe to eat!
Can I use silicone candy molds instead of parchment?
Yes! Just make sure they’re deep enough to fit the layers.
Can I make these ahead for gifting?
Definitely. They store beautifully and hold up well in gift boxes or tins.