The Sacred Quartet:
2 cups (about 200g) pecan halves
30-35 soft, chewy caramel candies (like Kraft), unwrapped
12 oz (340g) high-quality semi-sweet or dark chocolate (bars, chips, or melting wafers)
Flaky sea salt (like Maldon)
The Pro’s Secret Weapons:
1 teaspoon coconut oil or shortening (for perfectly smooth chocolate)
Parchment paper or silicone baking mats
The Foolproof, Step-by-Step Method to Candy Bliss
Step 1: Toast the Pecans & Prep
Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet in a single layer.
Toast for 5-8 minutes, until fragrant and slightly darkened. Let them cool completely. This step is non-negotiable for deep, nutty flavor.
Line a baking sheet with parchment paper.
Step 2: Create the Clusters
Arrange small groups of 3-4 pecan halves on the parchment paper in “turtle” shapes (a central pecan with others pointing out like legs).
Place one unwrapped caramel candy on top of the center of each pecan cluster.
Step 3: The Melting & Setting Magic
Place the baking sheet in the warm (but turned off) oven for just 3-4 minutes. Watch closely! You only want the caramels to soften and slump over the pecans, not melt into a puddle.
Remove from the oven. Immediately use the back of a spoon to gently press and spread each softened caramel to adhere to the pecans beneath, forming the classic “turtle body.”
Let the caramel-pecan clusters cool and firm up completely, about 20-30 minutes.
Step 4: The Chocolate Enrobing
Melt the chocolate with the coconut oil in a heatproof bowl set over a pot of simmering water (double boiler) or in the microwave in 30-second bursts, stirring until perfectly smooth.
Dip or Drizzle:
