Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/4 cup (60ml) heavy cream, warmed
  • 2 tablespoons (28g) unsalted butter, cubed
  • 1/4 teaspoon kosher salt
  • 2 cups (approx. 225g) pecan halves
  • 12 ounces (340g) milk chocolate, finely chopped or milk chocolate chips

Instructions:

  1. Arrange pecan halves in clusters on a baking sheet lined with parchment paper.
  2. Combine sugar and water in a saucepan. Cook over medium heat, swirling until sugar dissolves and mixture turns amber.
  3. Carefully remove from heat. Stir in warmed cream, butter, and salt. Mixture will bubble vigorously.
  4. Return to heat. Cook, stirring occasionally, until mixture reaches 245°F (118°C) or forms a soft ball in cold water.
  5. Immediately spoon or drizzle caramel over each pecan cluster, completely covering the nuts.
  6. Let cool slightly (about 10-15 minutes) until the caramel has set but is still pliable.
  7. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
  8. Spoon or drizzle melted chocolate over each caramel-pecan cluster, ensuring they're well coated.
  9. Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is firm. This chocolate turtles recipe is now complete.