Ingredients:
- 1 cup pecan halves
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- Sea salt for sprinkling (optional)
Instructions:
1. Toast the Pecans:
- Preheat your oven to 350°F (175°C).
- Spread the pecan halves on a baking sheet and toast them in the oven for about 8-10 minutes, or until fragrant. Keep an eye on them to prevent burning. Remove and let cool.
2. Prepare the Caramel:
- In a medium saucepan over medium heat, combine the granulated sugar and butter.
- Stir continuously until the mixture is melted and begins to boil.
- Allow it to boil for about 4-5 minutes without stirring, until it turns a golden amber color.
- Carefully add the heavy cream, vanilla extract, and salt to the mixture (it will bubble up). Stir until smooth and combined.
3. Assemble the Turtle Candies:
- Line a baking sheet with parchment paper.
- Place clusters of toasted pecans (about 3-4 halves per cluster) on the parchment paper.
- Drizzle the warm caramel over each cluster, ensuring the pecans are well coated.
4. Melt the Chocolate:
- In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring in between until smooth.
5. Top with Chocolate:
- Spoon the melted chocolate over the caramel-coated pecan clusters, covering them generously.
- If desired, sprinkle a pinch of sea salt on top for an added flavor contrast.
6. Let Set:
- Allow the turtle candies to cool at room temperature until the chocolate hardens.
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