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Chocolate Pecan Turtle Clusters

Chocolate Pecan Turtle Clusters (Homemade Caramel)

Rich, buttery homemade soft caramel poured over perfectly toasted pecans and finished with a generous layer of high-quality melting chocolate. A classic candy made exceptional at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings: 24 clusters
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the Pecan Bases
  • 2 cups raw pecan halves (about 8 ounces)
  • 1/4 teaspoon sea salt (optional, for topping nuts)
For the Homemade Soft Caramel
  • 1 cup unsalted butter (2 sticks), cut into chunks
  • 1 cup light brown sugar packed
  • 1/2 cup granulated white sugar
  • 1 cup heavy whipping cream (at room temperature)
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
For the Chocolate Coating
  • 12 ounces high-quality melting chocolate (milk chocolate, semi-sweet chocolate, or a combination)
  • 1 tablespoon vegetable shortening or coconut oil (optional, for smoother melting consistency)

Equipment

  • Heavy-bottomed 3-quart saucepan
  • Candy thermometer
  • Baking Sheets
  • Parchment paper

Method
 

Step 1: Prepare the Pecans
  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Spread the pecan halves in a single layer and toast for 6 to 8 minutes, or until fragrant and lightly browned. Remove from the oven and let cool completely.
  3. Arrange the cooled pecans onto the parchment-lined baking sheets in small clusters of three or four nuts, positioned close together. Ensure you leave adequate space between each cluster.
Step 2: Make the Soft Caramel
  1. In a heavy-bottomed 3-quart saucepan, combine the unsalted butter, light brown sugar, granulated white sugar, and heavy whipping cream. Place over medium heat, stirring constantly until melted.
  2. Bring the mixture to a gentle boil, stirring occasionally. Reduce the heat slightly to maintain a steady, gentle boil. Clip a candy thermometer to the side of the pot.
  3. Continue boiling without stirring until the caramel reaches the soft-ball stage, registering exactly 240°F (115°C). This typically takes 10 to 15 minutes.
  4. Immediately remove the saucepan from the heat. Stir in the vanilla extract and the 1/2 teaspoon of fine sea salt. Allow the caramel to cool slightly (3 to 5 minutes) before pouring.
Step 3: Assemble and Set the Clusters
  1. Working quickly, use a small spoon to dollop the warm, pourable caramel generously over the center of each pecan cluster, binding them together. Do not pour too much, as it will run out over the nuts.
  2. Allow the clusters to cool and set completely. This requires chilling in the refrigerator for 15-20 minutes or resting at room temperature for at least 30 minutes until the caramel is firm.
Step 4: Coat with Chocolate
  1. Melt the 12 ounces of chocolate (and optional shortening/oil) in a microwave-safe bowl using 30-second intervals, stirring until smooth and glossy. Alternatively, use a double boiler.
  2. Dip Method: Carefully pick up each firm caramel-pecan cluster and dip the bottom fully into the melted chocolate. Return the cluster to clean parchment paper. OR, for a fully coated turtle, use two forks to submerge the whole candy. OR, Drizzle Method: Use a spoon to liberally drizzle the melted chocolate over the tops of the clusters.
  3. If desired, sprinkle a pinch of sea salt on top of the wet chocolate. Chill the completed clusters in the refrigerator for 30 minutes until the chocolate shell is completely hardened and set. Store in an airtight container.

Notes

Ensure all dairy ingredients (butter and cream) are at room temperature when beginning the caramel process, as this promotes smoother melting and prevents crystal formation. If your caramel crystalizes, you may need to start over, as a thermometer reading will be inaccurate.