Ingredients:

  • 5 cups Pecan Halves, lightly toasted
  • 1/4 tsp Flaky Sea Salt, for finishing
  • 4 Tbsp Unsalted Butter, cut into cubes
  • 1/2 cup Allulose (or Monk Fruit/Erythritol Blend), granular
  • 1/4 cup Heavy Cream (room temperature)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Xanthan Gum (optional, for thickening)
  • 6 oz Sugar-Free Dark Chocolate Chips or Bar (min 85% cocoa)
  • 1 tsp Coconut Oil (Refined, optional)

Instructions:

  1. Toast Nuts: Spread the pecans on a baking sheet. Toast in a preheated oven (350°F / 180°C) for 5–7 minutes until fragrant. Let cool completely.
  2. Cluster Arrangement: Line a baking sheet with parchment paper. Arrange the pecans into small clusters (3–4 nuts per cluster), ensuring they are touching at the center. Set aside.
  3. Melt Base: In a heavy-bottomed saucepan, melt the butter over medium-low heat. Add the Allulose/sweetener and stir until fully dissolved into the butter, creating a thick syrup.
  4. Simmer: Bring the mixture to a gentle boil, stirring constantly for 3–5 minutes. The mixture will darken slightly and thicken. Do not let it scorch.
  5. Add Cream: Slowly and carefully whisk in the room-temperature heavy cream. Continue stirring over low heat for another 2 minutes until fully combined and slightly reduced.
  6. Finish Caramel: Remove from heat. Stir in the vanilla extract and the optional xanthan gum (if using).
  7. Caramel Application and Chill: Immediately spoon approximately 1 tablespoon of the caramel mixture over the center of each pecan cluster. Transfer the tray to the refrigerator and chill for at least 30–45 minutes until the caramel is firm to the touch.
  8. Melt Chocolate: Melt the sugar-free chocolate chips/bar with the coconut oil using a double boiler or 30-second bursts in the microwave, stirring until perfectly smooth and glossy.
  9. Coat and Garnish: Once the caramel is firm, dip the bottom of each cluster into the chocolate, or generously drizzle the top. While the chocolate is still wet, sprinkle each turtle with a tiny pinch of flaky sea salt.
  10. Final Chill: Return the turtles to the refrigerator for a final 30 minutes to allow the chocolate shell to harden completely. Store in an airtight container in the refrigerator.