Ingredients
2 cups whole pecan halves, lightly toasted
1 (11 oz.) bag soft caramels OR 1 batch homemade caramel
2–3 tablespoons heavy cream (if using wrapped caramels)
2 cups chocolate chips or melting wafers (milk, dark, or semi-sweet)
1 tablespoon coconut oil or shortening (optional, for gloss)
Extra pecan halves for garnish (optional)
Instructions
Step 1 – Prepare the Pecans
Spread the pecan halves onto a baking sheet and lightly toast at 300°F (150°C) for about 6–8 minutes. Toasting deepens their natural flavor and enhances the overall richness of the candy. Once cooled, arrange the pecans in small clusters of three or four on parchment paper. Each cluster will form the base of the candy.

Step 2 – Melt the Caramel
If using wrapped caramels, combine them with the heavy cream in a saucepan and melt over medium-low heat, stirring constantly until smooth. If using homemade caramel, prepare it according to your recipe and work while warm. The caramel should be fluid but not runny.

Step 3 – Spoon Caramel Over Pecans
Using a spoon, drizzle a small amount of melted caramel over each pecan cluster, ensuring that the caramel acts as the “glue” to hold the nuts together. Allow the caramel to cool and firm slightly before moving on to the chocolate layer.
Step 4 – Melt the Chocolate
In a microwave-safe bowl or double boiler, melt your chocolate with the coconut oil or shortening. This step helps create a glossy, smooth coating. Heat slowly and stir often to prevent burning.

Step 5 – Coat the Clusters
Using a spoon or dipping tool, cover each caramel-pecan mound generously with melted chocolate. Your photo shows nicely thick coatings, which give the candies that professional, candy-shop appearance.

Step 6 – Add Optional Toppings
If desired, gently press a whole pecan half onto the top of each cluster before the chocolate sets. This adds visual appeal and signals the flavor inside.

Step 7 – Allow to Set
Let the clusters sit at room temperature until fully firm. For faster results, you can refrigerate them for 10–15 minutes. Once set, the candies should lift cleanly off the parchment.

Storage & Shelf Life
These clusters store extremely well. When kept in an airtight container at room temperature, they last up to two weeks without any loss of flavor or texture. If you refrigerate them, they can last up to one month, though condensation may dull the shine. For long-term storage, freeze up to three months, separating layers with parchment paper.

Tips for Perfect Chocolate Pecan Turtle Clusters
Use fresh pecans. Older nuts can taste bitter.
Toast the pecans. This small step adds incredible flavor depth.
Avoid overheating chocolate. Gentle melting prevents grainy texture.
Use quality chocolate. Melting wafers produce the most reliable coating.
Let caramel cool slightly. Hot caramel can melt or warp the chocolate.
Work in batches. If making large quantities, keep caramel warm as you go.
Sea salt enhancement. A pinch of flaky salt on top creates a gourmet finish.
Recipe Variations
You can customize these clusters in many creative ways:

White Chocolate Turtles: Use white chocolate for a creamy, sweeter variation.
Dark Chocolate Sea Salt Turtles: Sprinkle sea salt flakes on top.
Peanut Butter Turtles: Add a thin swipe of peanut butter before chocolate.
Holiday Versions: Add festive sprinkles or drizzle contrasting chocolate.
Mixed Nuts: Swap or combine pecans with cashews, almonds, or walnuts.