Ingredients:

  • 2 cups raw pecan halves
  • 11 oz soft caramels, unwrapped
  • 2 tbsp heavy whipping cream
  • 0.5 tsp pure vanilla extract
  • 1.5 cups semi-sweet chocolate chips
  • 1 tsp refined coconut oil
  • 0.5 tsp flaky sea salt

Instructions:

  1. Spread the 2 cups of raw pecans on a baking sheet and bake at 350°F for 6-8 minutes until fragrant and slightly darkened.
  2. Arrange the clusters. Place three to four pecan halves in a star pattern on a parchment lined tray.
  3. Combine the 11 oz of unwrapped caramels and 2 tbsp of heavy whipping cream in a microwave safe bowl.
  4. Heat in intervals. Microwave for 30 seconds, stir, and repeat until the mixture is completely smooth and velvety.
  5. Infuse the vanilla. Stir in the 0.5 tsp of vanilla extract immediately after the caramel is smooth.
  6. Portion the caramel. Spoon roughly one tablespoon of the warm caramel over the center of each pecan cluster until the nuts are anchored together.
  7. Let the clusters set. Allow the caramel to cool for at least 10 minutes at room temperature until firm to the touch.
  8. Prepare the chocolate. Melt 1.5 cups of chocolate chips with 1 tsp of refined coconut oil in the microwave until glossy and pourable.
  9. Cap the turtles. Spoon the melted chocolate over the caramel center, leaving the ends of the pecans peeking out.
  10. Finish with salt. Sprinkle the 0.5 tsp of flaky sea salt over the wet chocolate until each candy has a few visible crystals.