ou guys, I’ve got to tell you about these turtle candies.
I actually stumbled upon this recipe when I was
craving something sweet but didn’t want to run to the
store. Let me just say – these little bites of heaven
have become my go-to homemade candy, and I’m
pretty sure they’ll become yours too!
Now, fair warning: once you start making these, your
family’s going to be requesting them for every holiday.
(My husband now mysteriously appears in the kitchen
whenever he hears me toasting pecans… funny how
that works, right?)
Why You’ll Love This Recipe
Look, I’m not going to pretend these are health food
they’re a treat, pure and simple. But what makes them
special is how surprisingly easy they are to make at
home. Plus, there’s something incredibly satisfying
about watching that warm chocolate cascade over the
caramel-coated pecans. It’s like therapy, but sweeter!
What You’ll Need
For the Pecan Layer:
2 cups pecans (I sometimes throw in a handful
extra because, well, pecans!)
Parchment paper (totally optional, but saves so
much cleanup hassle)
For the Caramel Layer:
6 tablespoons butter (the real deal, not margarine)
½2 cup light brown sugar (make sure it’s fresh and
soft – rock-hard brown sugar is no fun!)
½ cup regular sugar
½ cup light corn syrup (the clear kind)
½ cup condensed milk (you’ll probably lick the
spoon – I won’t judge)
1½ teaspoons vanilla extract
For the Chocolate Layer:
2 cups chopped chocolate (milk or dark – whatever
makes your heart happy)
Let’s Make Some Turtle Candy!
1. First things first – crank that oven to 350°F. Spread
your pecans on a baking sheet (I line mine with
parchment because I’m lazy when it comes to
cleanup). Toast them for 8-10 minutes until they’re
fragrant. Your kitchen’s about to smell amazing!
2.Once the pecans cool a bit, chop them up. Don’t go
crazy here – you want pieces, not dust. I just run
my knife through them a few times in different
directions. Set these babies aside.
3. Here comes the fun part! Melt your butter in the
microwave, but do it in short bursts. Trust me on
this – I once didn’t, and let’s just say cleaning
butter off microwave walls isn’t how I like to spend
my afternoon.
4. In a large bowl, mix your melted butter with both
sugars, corn syrup, and condensed milk. Oh, and
pro tip: that condensed milk is stubborn stuff
make sure you scrape every last bit out of the
measuring cup. Pop this mixture in the microwave
for about 6 minutes, stirring occasionally.
5. When it comes out (careful, it’s HOT!), stir in the
vanilla extract. Then fold in those toasted pecans
{
until they’re all coated in that gorgeous caramel.
Let this cool a bit before dropping portions onto
your lined tray – trust me, patience pays off here.
The first time I made these, I rushed it and ended
up with one giant turtle!
6. Pop the tray in the fridge for about 30 minutes.
While you’re waiting, melt your chocolate in 30-
second bursts in the microwave, stirring between
each one. Nobody likes scorched chocolate!
7. Now for the fun part – dipping! Use a fork to dunk
each caramel-pecan cluster into the melted
chocolate. Tap off the excess (or don’t – I won’t
tell), and place them on wax paper to set.
8. Back into the fridge they go for another 30 minutes
or until set.
A Few Extra Tips
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If your caramel seems too thin, don’t panic! It’ll
thicken as it cools.
Make sure your microwave actually gets things hot
enough – the caramel needs to reach the right
temperature to set properly.
Store these in an airtight container.. if they last that
long. (In my house, they disappear mysteriously
fast!)
I’ve got to tell you – these homemade turtles are
seriously addictive. They’ve got this perfect balance of
crunchy, chewy, and chocolatey that just can’t be beat.
Plus, there’s something so satisfying about making
your own candy at home. Every batch comes out a
little different, but that’s part of their charm!
Give these a try on your next lazy weekend – just don’t
blame me when you can’t stop at just one! And hey, if
you make them, let me know how they turn out. l’d
love to hear your turtle candy stories!
