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Chocolate Pecan Turtle Clusters

Gourmet Homemade Chocolate Pecan Turtle Clusters

These exquisite homemade turtle candies feature beautifully toasted pecans, a rich, soft scratch-made caramel center, and a decadent coating of smooth melted chocolate.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 clusters
Course: Candy, Dessert, Holiday Treats
Cuisine: American, Southern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Pecan Bases
  • 2 cups raw pecan halves (about 8 ounces)
  • 1/4 teaspoon sea salt (optional, for toasting)
For the Homemade Soft Caramel
  • 1 cup unsalted butter (2 sticks), cut into chunks
  • 1 cup packed light brown sugar
  • 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, or combination)
  • 1 tablespoon vegetable shortening or coconut oil (optional, for smoother melting consistency)

Equipment

  • Heavy-bottomed 3-quart saucepan
  • Candy Thermometer
  • Parchment Paper or Silicone Mats
  • Baking Sheets

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 and let them 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, reducing the heat slightly to maintain a steady boil. Cook without stirring until the caramel reaches the soft-ball stage: 240°F (115°C) on a candy thermometer. This typically takes 10 to 15 minutes.
  3. Immediately remove the saucepan from the heat. Stir in the vanilla extract and fine sea salt. Let the caramel cool slightly in the pan for about 3 to 5 minutes to thicken slightly.
Step 3: Assemble and Set the Clusters
  1. Working quickly while the caramel is warm, use a small spoon to dollop the caramel generously over the center of each pecan cluster, binding them together. Do not fully coat the pecans, just the center area.
  2. Allow the clusters to set until the caramel is completely firm to the touch. This takes at least 30 minutes at room temperature or 15 minutes in the refrigerator.
Step 4: Coat with Chocolate
  1. Melt the 12 ounces of chocolate (and optional shortening) using a microwave in 30-second intervals or a double boiler until smooth, glossy, and uniform.
  2. Dip or Drizzle: For a fully coated turtle, carefully submerge each cluster entirely in the melted chocolate. Alternatively, leave the bottoms exposed and use a spoon to liberally drizzle the chocolate over the tops of the clusters.
  3. Optional: Sprinkle a pinch of flaky sea salt over the wet chocolate coating immediately.
  4. Let the completed clusters chill in the refrigerator for approximately 30 minutes until the chocolate shell is fully hardened. Serve immediately or store.

Notes

The overall time required to complete this recipe includes a mandatory 30-60 minutes of chilling time to allow the caramel and chocolate to properly set. For the best flavor, allow the finished turtles to come back to cool room temperature before serving. Store in an airtight container for up to one week.