Ingredients
Scale
- 1 cup whole pecan halves (lightly toasted for extra flavour)
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/4 cup light corn syrup (substitute with golden syrup for a more British twist)
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt (plus a pinch for sprinkling)
- 1 1/2 cups good-quality dark or milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking sheet and toast for about 8 minutes, or until they smell fragrant and are lightly browned. Keep a close eye to avoid burning — this step brings out the nutty depth that makes these turtles so special.
- Line a baking sheet with parchment paper or a silicone mat. Arrange the toasted pecans in clusters of three or four, depending on your preferred turtle size. I usually do three per cluster, as that’s just right for a bite that melts in your mouth.
- In a medium saucepan over medium heat, combine the granulated sugar, butter, corn syrup, sweetened condensed milk, and sea salt. Stir constantly with a wooden spoon or heatproof spatula until the butter melts and the mixture comes to a gentle boil.
- Continue stirring and let the mixture cook for about 5-7 minutes until it thickens and reaches a soft-ball stage (235°F–240°F or 113°C–116°C on a candy thermometer). If you don’t have a thermometer, test by dropping a small spoonful into cold water — it should form a soft, pliable ball.
- Remove the caramel from heat and stir in the vanilla extract. Let it cool slightly for about 2 minutes — this helps it set just right on the pecans.
- Using a teaspoon, carefully spoon the warm caramel over each pecan cluster, making sure to cover the nuts and create that classic turtle shape. You’ll want to work fairly quickly before the caramel sets.
- Place the baking sheet in the fridge for about 15 minutes to allow the caramel to firm up.
- Once the caramel is set, melt the chocolate chips in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring frequently to avoid burning.
- Using a spoon, drizzle or dollop the melted chocolate over each caramel-covered pecan cluster, covering the caramel completely. For that extra festive touch, sprinkle a tiny pinch of sea salt on top while the chocolate is still soft — I’ve found it balances the sweetness beautifully.
- Return the turtles to the fridge for at least another 30 minutes until the chocolate is fully set and glossy.
- Once firm, gently peel the turtles off the parchment paper and arrange them on a pretty plate or box them up for gift-giving. Keep in mind, these little delights are best enjoyed within a week for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
