Ingredients:

  • ½ cups raw pecan halves
  • oz package soft caramels, unwrapped
  • Tablespoons heavy cream
  • oz high-quality dark chocolate (60-70% cacao), chopped or chips
  • teaspoon coconut oil or shortening (optional)
  • Flaky sea salt, for sprinkling

Instructions:

  1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Let cool completely.
  2. Line baking sheets with parchment paper. Arrange 4–5 cooled, toasted pecan halves into small clusters on the paper.
  3. Unwrap caramels and place them in a small saucepan with the heavy cream. Heat over low heat, stirring constantly, until the caramels are fully melted and smooth. Do not let it boil.
  4. Spoon a small dollop (about ½ to ¾ teaspoon) of the warm caramel directly onto the centre of each pecan cluster. Let these centers set briefly (5–10 minutes).
  5. Place the chopped chocolate (and coconut oil, if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until the chocolate is smooth and fully melted.
  6. Working quickly, use a fork to dip the caramel-pecan cluster entirely into the melted chocolate, ensuring the caramel is completely covered. Tap the fork gently to allow excess chocolate to drip off.
  7. Place the coated turtle back onto the prepared parchment paper. Immediately sprinkle a tiny pinch of flaky sea salt over the top of the wet chocolate. Repeat until all turtles are coated.
  8. Refrigerate for at least 1 hour, or until the chocolate is completely firm before storing.