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Turtle Candy: Pecan Caramel Recipe & Easy Instructions

  • Total Time: 180 minutes
  • Yield: 24-30 turtle candies 1x

Description

Homemade pecan turtle candies with rich caramel and smooth chocolate. Perfect for gifting or enjoying!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 4 cups pecan halves
  • 16 ounces semi-sweet chocolate, chopped (or chocolate chips)
  • 1 tablespoon vegetable shortening (optional, for smoother chocolate)
  • Sea salt flakes
  • Chopped pecans

Instructions

  1. In a heavy-bottomed 3-quart saucepan, melt the butter over medium heat.
  2. Add the granulated sugar, brown sugar, and light corn syrup to the saucepan. Stir constantly with a wooden spoon or heat-resistant spatula until the sugars are completely dissolved (3-5 minutes).
  3. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Insert a candy thermometer into the mixture, making sure it doesn’t touch the bottom of the pan.
  4. Continue to cook the caramel, without stirring, until the candy thermometer registers 245°F (118°C), which is the firm-ball stage (10-15 minutes).
  5. Immediately remove the saucepan from the heat. Carefully pour in the heavy cream and vanilla extract. Stir constantly until the cream is fully incorporated and the caramel is smooth.
  6. Stir in the sea salt.
  7. Line a large baking sheet with parchment paper or a silicone baking mat.
  8. Arrange the pecan halves on the prepared baking sheet in clusters of 5-7 pecans each, about 2 inches in diameter.
  9. Carefully pour the hot caramel over the pecan clusters, using a spoon or small ladle (2-3 tablespoons of caramel per cluster).
  10. Let the caramel-covered pecan clusters cool completely at room temperature (1-2 hours) or in the refrigerator for about 30 minutes.
  11. In a double boiler or a heat-safe bowl set over a saucepan of simmering water, melt the chocolate, stirring occasionally until smooth. If using chocolate chips, add the vegetable shortening. Alternatively, melt in the microwave in 30-second intervals, stirring in between.
  12. Use a fork or dipping tools to dip each caramel-pecan cluster into the melted chocolate, coating it completely. Let the excess chocolate drip off before placing the dipped turtle candy back onto the parchment-lined baking sheet.
  13. While the chocolate is still wet, sprinkle the turtle candies with sea salt flakes or chopped pecans, if desired.
  14. Let the chocolate set completely at room temperature or in the refrigerator (30 minutes to an hour).
  15. Store the turtle candies in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.

Notes

  • Using a heavy-bottomed saucepan is crucial to prevent the caramel from scorching.
  • Make sure to scrape the bottom and sides of the pan when dissolving the sugars to prevent crystallization.
  • The temperature of the caramel is critical for the final texture. Use a candy thermometer and be patient.
  • Be careful when adding the cream to the hot caramel, as it will bubble up vigorously.
  • You can trim the edges of the caramel after it cools if it spreads out too much.
  • Don’t overheat the chocolate, as it can seize up.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

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Find it online: https://sweetbananachef.com/turtle-candy-pecans-caramel/