Turtle Candy with Pecans and Caramel

Why You’ll Love This Recipe

I keep coming back to this recipe for a few reasons. First, it’s no-fuss and doesn’t require any fancy tools—just a saucepan and a baking sheet. Second, it’s a perfect treat for gifting, snacking, or adding to a holiday dessert platter. Each candy is individually portioned, so I find them super easy to grab and go. Plus, the balance of textures—gooey caramel, velvety chocolate, and nutty pecans—is incredibly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter

• packed light brown sugar

• granulated sugar

• sweetened condensed milk

• vanilla extract

• semisweet chocolate chips

• chopped pecans

Directions

1. I start by lining a baking sheet with parchment paper so the candies don’t stick later.

2. In a large saucepan over medium heat, I combine the butter, brown sugar, granulated sugar, and sweetened condensed milk. I stir constantly until it reaches a boil.

3. Once it’s boiling, I reduce the heat to low and let it simmer for 5 minutes, stirring the whole time to prevent burning.

4. I remove it from the heat and stir in the vanilla extract.

5. Using a tablespoon, I drop dollops of the warm caramel mixture onto the prepared baking sheet and let them cool slightly so they firm up a bit.

6. While the caramel sets, I melt the chocolate chips and additional butter together in the microwave, stirring every 20–30 seconds until smooth.

7. I dip each caramel disc in the melted chocolate, then return them to the baking sheet.

8. Before the chocolate sets, I sprinkle chopped pecans over each candy.

9. I let them cool completely at room temperature until the chocolate hardens and the caramel is chewy but firm.

Servings and Timing

This recipe makes about 24 candies, depending on how large I make each one. It takes about 15 minutes of active cooking, 10 minutes of assembly, and 30–40 minutes to fully cool and set. In total, I usually have a batch ready to eat within 1 hour.

Variations

• Sometimes I toast the pecans first to deepen their flavor.

• For a little flair, I drizzle white chocolate or caramel over the top after the chocolate sets.

• I occasionally swap semisweet chocolate for dark or milk chocolate depending on who I’m making them for.

• Sea salt flakes sprinkled over the top give it an extra salty-sweet punch I really enjoy.

Storage/Reheating

I store these candies in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. I layer them with parchment paper in between to prevent sticking. They also freeze well—up to 3 months. I just let them thaw at room temperature before serving.

FAQs

Can I make these ahead of time?

Absolutely. I usually make a batch the night before an event and let them set overnight. They keep well and taste even better the next day.

How do I keep the caramel from burning?

Constant stirring and reducing the heat once it boils are key. I stay with the pan the entire time and use a heavy-bottomed pot to prevent hot spots.

Can I use store-bought caramel?

I prefer homemade for the flavor and texture, but if I’m really short on time, I use soft caramel candies melted with a bit of cream to mimic the same consistency.

What kind of chocolate works best?

Semisweet chocolate chips melt well and balance the sweetness of the caramel. I’ve also had great results with chopped chocolate bars for a silkier coating.

Do I have to use pecans?

Not at all. I’ve made these with walnuts, almonds, and even cashews. Pecans are traditional for turtle candies, but any nut will work.

Conclusion

These Turtle Candies are one of my go-to homemade treats when I want to impress with minimal effort. They’re rich, beautiful, and perfectly indulgent. I always make extra because they disappear fast—whether I’m packing them into gift tins or simply sneaking one every time I walk past the kitchen.

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