Salted Chocolate Pecan Turtles
Salted Chocolate Pecan Turtles are buttery pecan clusters with chewy caramel and glossy chocolate, finished with sea salt for a giftable, no-bake holiday treat.
Nothing beats a tray of turtle clusters cooling on the counter—the caramel settling into the pecans like warm toffee, the chocolate going shiny, and a few flecks of flaky salt catching the light. They’re simple to make, yet feel unmistakably special.
This version leans on pantry-friendly shortcuts without sacrificing texture. Gently melting packaged caramels with a splash of cream keeps the centers soft but sliceable, while a touch of coconut oil turns melted chips silky and snappy. Toasted pecans do the heavy lifting on flavor, bringing that cozy, buttered-nut aroma to every bite.
Planning edible gifts? These little candies stack beautifully in tins or parchment-lined boxes. Make a double batch, tuck in a handwritten note, and you’ve got a sweet, thoughtful treat that travels well and disappears quickly.
Salted Chocolate Pecan Turtles Ingredients
- Pecan halves: Toasted for deep flavor and a delicate, satisfying crunch.
- Soft caramels: Melt into a smooth, chewy center that binds each cluster.
- Heavy cream: Loosens the caramel so it spoons easily and sets tender.
- Semisweet chocolate chips: Balanced cocoa notes that complement sweet caramel.
- Coconut oil or shortening: Helps the chocolate coat turn glossy with a clean snap.
- Flaky sea salt (optional): A bright, crunchy finish that heightens every flavor.
Step-by-Step Salted Chocolate Pecan Turtles
STEP 1: Toast the pecans in a 350°F (175°C) oven for 6–8 minutes until fragrant, then cool. Arrange three or four halves into small “turtle” shapes on a parchment-lined sheet, leaving space between clusters.
STEP 2: Combine unwrapped caramels and heavy cream in a small saucepan over low heat, stirring constantly until smooth and pourable. A microwave works too—heat in 20-second bursts, stirring between each, until creamy.
STEP 3: Spoon about 1 teaspoon of warm caramel onto the center of each pecan cluster, letting it settle and glue the nuts together. Allow 10–15 minutes for the caramel to firm slightly before coating.
STEP 4: Melt chocolate chips with coconut oil in short microwave bursts, stirring until glossy and lump-free. If using the stovetop, keep the heat low and remove from heat the moment everything is melted.
STEP 5: Spoon chocolate over each cluster to blanket the caramel, nudging with the back of the spoon so some pecans peek through. Tap the pan gently to smooth the tops and release tiny air bubbles.
STEP 6: Sprinkle with flaky sea salt before the chocolate sets if a salty finish is desired. Let candies firm at room temperature for about 30 minutes, or refrigerate for 15 minutes to speed things along.
STEP 7: Transfer the turtles to an airtight container. Keep some at room temperature for easy snacking and stash the rest in the refrigerator for longer storage or for gifting later in the week.
What to Serve with Salted Chocolate Pecan Turtles
- Glazed Lemon Loaf: Bright citrus slices balance the buttery sweetness and make a lovely dessert board duo.
- Classic Chocolate Cream Pie: A silky slice beside one turtle turns coffee hour into a celebration.
- Vanilla bean ice cream: One turtle perched on a scoop makes a quick, elegant plated dessert.
Can homemade caramel be used?
Absolutely—soft, pourable caramel works beautifully. Cook to a texture that coats a spoon and flows slowly, not a firm candy stage. A touch of cream can loosen homemade caramel so it settles neatly around the pecans.
Why does chocolate sometimes look dusty or streaked?
That’s bloom—cocoa butter or sugar migrating to the surface. Gentle melting, avoiding moisture, and cooling candies at room temperature minimize it. A small amount of coconut oil also improves sheen and helps resist visible bloom.
Do salted chocolate pecan turtles ship well?
They do, with a few safeguards. Cool completely, pack layers with parchment, and choose insulated mailers in warmer weather. Avoid direct heat sources in transit, and ship early in the week to prevent weekend delays at depots.
Can different nuts be used?
Certainly. Almonds, cashews, or walnuts all behave nicely. Pecans bring a signature buttery flavor and shape, but mixed-nut “turtles” are delightful. Toast whichever nuts are chosen, since warm, fragrant nuttiness makes the candies taste bakery-fresh.
Recipe Tips
- Warm hands soften chocolate; use a spoon or a small cookie scoop for cleaner tops and fewer smudges.
- If the caramel thickens while scooping, rewarm gently to restore a smooth flow.
- For extra snap, chill the pecan clusters before adding chocolate so the coating sets faster and cleaner.
How to Store & Reheat
Keep turtles in an airtight container at room temperature for up to 2 weeks—ideal for easy gifting and nibbling. For longer keeping, refrigerate up to 1 month; bring to room temperature before serving for the best texture. Turtles also freeze well for 2 months: set in a single layer until firm, then pack with parchment between layers to prevent sticking. Thaw in the refrigerator, then let sit on the counter 10–15 minutes to soften the caramel slightly. No reheating is needed—just that chewy-crunchy bite with a glossy chocolate finish and a whisper of sea salt.
Salted Chocolate Pecan Turtles
Ingredients
- 1 tablespoon neutral-flavored vegetable shortening or coconut oil
- 1½ cups bittersweet chocolate morsels
- Approximately 35 to 40 pieces 11 oz of chewy caramels
- 2 tablespoons rich heavy cream
- 2 cups toasted pecan halves
- Flaky sea salt for sprinkling (optional)
Instructions
- Prepare a large sheet pan by lining it with a silicone baking mat or a layer of parchment paper. Position three to four pecan halves together in small groupings, arranging them to resemble the limbs of a turtle.
- In a saucepan set over low heat—or using a microwave-safe bowl in short intervals of 20 seconds—gently heat the soft caramels together with the heavy cream. Stir continuously until the mixture becomes smooth and fluid.
- Using a spoon, drop roughly 1 teaspoon of the warm caramel mixture onto the center of each pecan grouping, allowing it to settle. Set aside for 10 to 15 minutes to allow the caramel to firm up slightly.
- Place the chocolate chips and the shortening or coconut oil into a microwave-safe bowl. Melt in 20-second increments, stirring well after each round, until the chocolate mixture is completely smooth and glossy.
- Generously spoon the melted chocolate over each caramel-topped pecan cluster, ensuring the caramel is well-coated. If desired, lightly scatter a pinch of flaky sea salt over the top before the chocolate sets.
- Let the candies cool at ambient temperature for about 30 minutes, or refrigerate for 15 minutes, until fully set and firm.
- Once firm, transfer the clusters to an airtight container. Store at room temperature for up to two weeks, or in the refrigerator for a month to maintain freshness.