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Recipe

Pecan Caramel Turtles

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There’s something about homemade candy that makes the holidays and family gatherings feel extra special. These Pecan Caramel Turtles are one of those treats that look impressive but are actually pretty simple to make at home.
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Ingredients

For the Caramel

  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1 cup corn syrup
  • 1 14 oz can sweetened condensed milk

For the Turtles

  • 1 cup pecan halves
  • 1 lb milk chocolate or dark chocolate preferably a good-quality brand

Instructions

  • Make the caramel: In a medium saucepan, combine the butter, sugar, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring constantly so the caramel doesn’t scorch on the bottom.
  • Bring the mixture to a gentle boil and continue cooking until it becomes a beautiful light golden caramel color, about 8–10 minutes. For the most accurate results, use a candy thermometer and cook the caramel until it reaches 248°F, or firm-ball stage.
  • Cool the caramel: Carefully pour the hot caramel onto a parchment-lined baking sheet. Spread it into an even layer with a spatula and allow it to cool at room temperature for about 1–2 hours, or until it is soft and chewy but firm enough to handle.
  • Prepare the pecans and chocolate: Melt the chocolate in the microwave in 30-second intervals, stirring well after each interval until completely smooth. You can also melt it over a double boiler.
  • Line another tray with parchment paper and arrange the pecan halves in small clusters, using about four pecans for each turtle and positioning them so they resemble little turtle legs.
  • Assemble the turtles: Place a small spoonful of melted chocolate in the center of each pecan cluster. This helps hold the pecans together.
  • Cut or roll the cooled caramel into small pieces and place one in the center of each cluster. Gently press it down, then spoon melted chocolate over the caramel, allowing some of the pecans to remain visible around the edges.
  • Let them set: Refrigerate the turtles for 1–2 hours, or until the chocolate is completely firm. Once set, transfer them to an airtight container and store at room temperature for a softer caramel or in the refrigerator for a firmer texture.

Connie’s notes

  • Don’t walk away from your caramel. Stir it continuously, especially as it thickens, because condensed milk and sugar can scorch quickly. A candy thermometer is also worth using; reaching 248°F helps give you that chewy caramel texture rather than caramel that is too runny or too hard.
  • For even more flavor, lightly toast the pecans before assembling the turtles. Spread them on a baking sheet and toast at 350°F for about 5–8 minutes, watching them carefully. Let them cool completely before using.
  • Use good-quality chocolate. Because there are so few ingredients in this recipe, you really taste the chocolate. Milk chocolate gives you that classic sweet turtle flavor, while dark chocolate balances the sweetness of the caramel beautifully.
  • If your caramel becomes too firm to shape, warm it for just a few seconds to soften it. If it’s very sticky, lightly butter your fingertips or knife rather than adding flour or powdered sugar.
  • Don’t worry about making every turtle perfectly shaped. The pecans sticking out, the caramel peeking through, and the chocolate settling differently on each one are exactly what make homemade turtles look so good.
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