These simply fantastic Homemade Turtles Candy Recipe, made with gooey caramel, toasted pecans, and decadent chocolate, make one of the ultimate Christmas candy recipes that you can, and definitely should! Enjoy it any time of the year. And whip them up in under 30 minutes without needing a candy thermometer – it makes for a fantastic edible gift for friends and neighbors!
Every time I hit up a candy counter or a fancy chocolate shop, I find myself stuck between two faves: almond-studded English toffee and those chocolate pecan turtle clusters loaded with chewy caramel. The combo of nuts, chocolate, and either toffee or caramel is just too good to resist!
But guess what? They’re super fun and straightforward to whip up at home. Plus, they taste way better and fresher since you’re using top-notch ingredients.
And when you toss in whole pecans and let your imagination run wild, it’s easy to see why they’re called turtles—they really do look like little baby turtles with chocolate shells and pecan legs sticking out!
Don’t forget to check out our Rolo Pretzels, Easy Caramel Pecan Brownies, and Chocolate Thumbprint Turtle Cookies too!
Why Turtles Candy Recipe works
- And with that, we’re making some super duper easy homemade turtles using store-bought caramels melted with a splash of evaporated milk. But hey, if you wanna get all crafty and go the homemade route, you could use the caramel recipe from that chocolate salted caramel pretzel bark!
- And honestly, you don’t have to temper these chocolate chips: melting them with a little coconut oil gives ’em that nice snap and shine without the fuss of tempering.
- And let’s get real: no one is going to care if these turtles Instagram. They look good enough on account of the chocolate and a whole pecan or a flake of salt on top.
Ingredient Notes for Turtles Candy Recipe:
- Pecans: Whether you decide to chop them up or keep them whole, make sure to toast them first to really enhance that delicious nutty flavor.
- Chocolate: I went for milk chocolate turtles, so I used milk chocolate chips and tossed in a bit of coconut oil to help them melt smoothly and give a nice snap and shine when they set. If you’re leaning towards dark chocolate, Ghirardelli dark chocolate melting wafers are a solid choice and you won’t need to add the coconut oil.
- Caramel: For these pecan turtles, make sure to grab chewy, soft caramels that melt easily unless you’re making your own caramel from scratch.
- Salt: This is totally optional, but you won’t believe how much a little sprinkle of salt can elevate your homemade turtles. I love using Maldon flaky salt, but any coarse sea salt or fleur de sel will do the trick if you’ve got some lying around.
How to Make Turtles Candy Recipe:
To toast the whole pecans, you can either do it in your oven or on the stovetop. I prefer the oven method – lay them on a sheet in a single layer and just toss them in a 350°F oven for about 8-10 minutes till they have that nutty smell. Set a timer so you don’t lose track; when it gets half-full, shake the pan so they end up all toasted out.
You can also toast pecans by putting them in a clean pan and toasting them in the skillet over medium heat. Simply stir them occasionally until they are darker in color and fragrant and warm-smelling. Keep a close eye on them, as they will burn. Let them cool before you handle them.
You’ll melt those unwrapped caramels in a medium bowl using some evaporated milk. If all you have is cream or half-and-half, that is fine too. Pop it in the microwave and nuke it in 20-second pulses, stirring between each pulse until it’s all smooth and melted. Weird, I know, but trust me; after 2-3 minutes, those caramels just dissolve into a creamy mix. Allow this to cool for a minute before moving on.
Prepare two baking sheets by lining them with parchment paper or silicone mats. You can either place whole pecans in clusters of 3 to 5 or chop them up and scoop tablespoon-sized mounds of nuts onto the sheets.
Scoop about 2-3 teaspoons of that warm caramel over the pecan clusters, making sure to get it on all the nuts so they stick together.
Melt the chocolate chips and coconut oil in a medium bowl in 20-second segments by microwaving. Stir each time until the chocolate is nearly melted but still contains some chunks. Keep stirring until smooth.
Turtles Candy Recipe FAQ’s :
Can I whip up turtles that are totally covered in chocolate?
Absolutely! Just freeze the caramel and pecan centers first, then dip them to get that full chocolate coat. You’ll want to double the chocolate to make sure you have enough.
Can I use muffin tins instead of a baking sheet?
For sure! Just line the muffin tins with paper cupcake liners, and you can assemble your candy turtles right in there.
Recipe Tips
- Storage: Store those turtles in an airtight container in the fridge for about 2-3 weeks. They can hang out at room temperature if your place isn’t too warm, but they usually taste better chilled.
- Frozen: These little treats freeze really well for 2-3 months in an airtight container. Just let them sit on the counter for 30-60 minutes to soften up before digging in.
- Sticky turtles: Because you’re working with caramel, your turtles will probably get a little sticky. Just a few minutes in the fridge or freezer will allow the caramel to come off the parchment nicely. Store them best by laying them flat in a single layer, with small squares of parchment between each turtle.
Turtles Candy Recipe
4
servings25
minutes5
minutes300
kcal30
minutesEquipment
baking sheets
parchment paper
- Ingredients
2 1/2 cups whole pecan halves
1 (11-ounce) package soft caramels unwrapped (about 55 caramels)
3 Tablespoons evaporated milk half-and-half, or cream
1 (11.5-ounce) package milk chocolate chips (about 2 cups)
2 teaspoons coconut oil or shortening
Maldon flaky salt for decorating (optional)
Directions
- Kick things off by toasting the pecans. You can pop them on a baking sheet in a 350°F oven for about 8-10 minutes, or you can heat them up on the stovetop over medium heat. Just stir them every now and then for 3-5 minutes until they’re a bit darker and start smelling nice and toasty. Keep an eye on them so they don’t burn! Let the pecans cool down before you touch them.
2 ½ cups whole pecan halves - Line two large baking sheets with parchment paper, then give it a light spray with cooking spray. Arrange clusters of 3-5 pecans, leaving a little space between them for your turtles. If you prefer, chop the pecans and make small mounds of about 1 tablespoon each. You can save some whole pecans to place on top later.
- In a medium bowl, mix the unwrapped caramels with evaporated milk, half-and-half, or cream. Microwave in 20-second intervals, stirring in between, until the mixture is melted and smooth. It may seem like it’s not working at first, but after about 2-3 minutes, you’ll have nice, smooth caramel. Set it aside to cool a bit.
1 (11-ounce) package soft caramels
3 tablespoons evaporated milk - Spoon 2-3 teaspoons of the warm caramel over the pecan clusters, ensuring it covers all the nuts to hold them together.
- For the chocolate, melt the chocolate chips and coconut oil in a medium bowl using 20-second microwave bursts. Stir in between, stopping when the chocolate is nearly melted but still has some lumps. Keep stirring until it’s completely smooth.
1 (11.5-ounce) package milk chocolate chips
2 teaspoons coconut oil - Spoon 2-3 teaspoons of melted chocolate over each cluster of caramel and nuts, then swirl the top with the back of your spoon for a nice touch.
- If you like, you can press a whole toasted pecan on top of the chocolate or sprinkle some flaky Maldon salt before it sets. Allow the candy to cool until the chocolate hardens completely. If the caramel sticks to the parchment, pop them in the freezer for 10-15 minutes; that should help them come off more easily.
Maldon flaky salt
Notes
- Storage: Keep the turtles in a tightly closed container with parchment or wax paper in between, refrigerated for up to 2-3 weeks. If your place is cool enough, you can keep them at room temperature for 1-2 weeks, but they generally last longer in the fridge.
Freezing: These can be frozen for at least 2-3 months in an airtight container. Just let them sit out for 30-60 minutes to warm up before digging in.
Caramel: I used Kraft caramels, but Peter’s or Werther’s are good options too. If you want to whip up your own caramel, check out my favorite recipe in the Chocolate Caramel Pretzel Bark.
Chocolate: Use Nestle Tollhouse milk chocolate chips, although Ghiradelli or Guittard make fantastic chips too. You can even chop up a bar of milk chocolate-Pound Plus bars from Trader Joe’s make a solid choice.
Pecans: You can use any nut you like for these turtles, or if you’re avoiding nuts, chopped pretzels work great as a substitute.
Toast Pecans: Toasting is simply placing the pecans in a clean pan over medium heat and stirring them occasionally for 3-5 minutes until they darken a bit and start smelling like toasted nuts, but do not let them burn. Allow them to cool before handling them.
Fully-Coated Turtles: If you chill the caramel and pecan centers you can dip them for a full chocolate coat. Heads up-you might need double the chocolate to cover everything. They come out less sticky and messy this way, though they may not look as much like classic turtles.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories159
- % Daily Value *
- Total Fat
11g
17%
- Saturated Fat 3g 15%
- Cholesterol 3mg 1%
- Sodium 36mg 2%
- Potassium 74mg 3%
- Total Carbohydrate
16g
6%
- Dietary Fiber 1g 4%
- Sugars 13g
- Protein 2g 4%
- Vitamin C 1%
- Calcium 28%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
