Homemade Turtle Candy with Pecans and Caramel
Ingredients
2 cups pecan halves
24 soft caramel candies, unwrapped (or 1½ cups homemade caramel)
2 tablespoons heavy cream
2 cups semi-sweet chocolate chips
1 tablespoon coconut oil or vegetable shortening (optional, for smoother chocolate)
Flaky sea salt (optional)
Instructions
1. Toast the Pecans
Preheat the oven to 350°F (175°C).
Spread the pecans on a baking sheet.
Toast for 6–8 minutes, until fragrant. Let cool.
2. Arrange the Pecans
Line a baking sheet or tray with parchment paper.
For each candy, arrange 3–4 pecan halves in a turtle shape (one “head” and the others as “legs”).
3. Make the Caramel
Combine the caramels and heavy cream in a microwave-safe bowl.
Microwave in 20-second intervals, stirring between each, until smooth.
Alternatively, melt gently in a saucepan over low heat.
4. Add the Carame
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