Homemade Turtles
User Reviews
4.4
Homemade Turtles
Description
This Homemade Turtles recipe starts by forming small piles of pecan halves, overlapping them slightly to minimize caramel seepage. Caramel squares are melted slowly with half the cream, stirred frequently until smooth and loose enough to drizzle. The caramel is spooned precisely onto the pecan clusters to cover them evenly.
Separately, chocolate is melted carefully in short bursts to avoid burning, ensuring a smooth, pourable texture. Each caramel-topped pecan cluster is then fully enrobed in this melted chocolate and left to cool and harden. Optionally, a sprinkle of sea salt can be added atop the cooled candies for contrast.
These candies offer textures that combine the crunch of pecans, chewy caramel, and firm chocolate shell. They can be stored at room temperature for weeks or refrigerated/freezed for longer periods. The recipe notes emphasize patience in melting caramel and adjustments in cream based on caramel brand used.
Ingredients
- 8 ounces pecan halves I used roasted, lightly salted
- 25 caramel squares unwrapped (about 1 heaping cup)
- ¼ cup cream divided, or half-and-half
- chocolate melted (I used 8 ounces dark and 8 ounces milk, both Trader Joe’s Pound Plus bars, about 16 ounces, roughly chopped
- salt optional for sprinkling, sea salt
Instructions
- Line two baking sheets or large platters with parchment paper. It’s helpful if they will fit in either fridge or freezer.
- Make small piles of pecans, using 5 to 6 pieces per pile. Overlap the pecans some to reduce gaps so the caramel doesn’t seep through.
- In a medium microwave-safe bowl, add the caramels, half of the cream (reserve the remainder), and heat on high power to melt. It will probably take about 3 to 4 minutes total, but you must stop and stir the mixture every 30 seconds so you don’t burn it. Alternatively, you can melt caramels on the stove over low heat, using caution and stirring frequently. **(see notes below on melting the caramels)
- Add about 1 tablespoon caramel to the top of each pecan pile; set aside.
- In a medium microwave-safe bowl, add 8 ounces chocolate and heat to melt, about 1 minute on high power. Heat in 15-second increments until chocolate can be stirred smooth. I prefer working in smaller batches with chocolate and recommend doing the same and not heating all 16 ounces at once; melt additional chocolate as necessary.
- Add about 2 tablespoons chocolate to the top of each pecan cluster by dolloping it on top and letting it fall down the sides.
- Optionally add a pinch of sea salt to each Turtle.
- Allow Turtles to firm up at room temp (will take many hours) or in the fridge or freezer (about 15 minutes) before serving.
Notes
- Stir caramel mixture cautiously during melting to prevent burning and achieve smooth consistency.
- Add remaining cream if caramel mixture feels too thick while melting.
- Use Kraft or Werther’s Baking Caramels, adjusting cream amount as needed due to brand differences.
- Store finished turtles airtight at room temperature for weeks or refrigerate/freezer for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 308kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 28mg | 9% |
| Sodium | 103mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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