Ingredients:

  • 300 g (2 ½ cups) Whole Pecan Halves
  • 1 tsp Unsalted Butter (for toasting, optional)
  • ½ tsp Flaky Sea Salt (for garnish)
  • 225 g (1 cup) Granulated Sugar
  • 60 ml (¼ cup) Water
  • 120 ml (½ cup) Heavy Cream (warmed slightly)
  • 115 g (8 tbsp or 1 stick) Unsalted Butter, cut into cubes
  • ½ tsp Pure Vanilla Extract
  • ¼ tsp Fine Sea Salt
  • 450 g (16 oz) High-Quality Chocolate (2/3 dark and 1/3 milk chocolate recommended)
  • 1 tbsp Coconut Oil or Cocoa Butter (optional)

Instructions:

  1. Toast the Pecans: Preheat the oven to 175°C (350°F). Toss pecans with butter (if using) and spread in a single layer on a baking sheet. Toast for 6–8 minutes, or until fragrant and slightly darker.
  2. Arrange Clusters: Line two baking sheets with parchment paper. Group 3–4 pecan halves into small, turtle-like clusters, leaving space between each cluster.
  3. Start the Sugar Syrup: Combine sugar and water in a heavy-bottomed saucepan. Heat over medium-high, stirring gently until the sugar dissolves. Once boiling, stop stirring.
  4. Cook to Colour and Temperature: Allow the syrup to boil undisturbed until it turns a deep amber color (8–10 minutes). Insert a candy thermometer and continue cooking until the caramel reaches the Soft Ball Stage (116°C or 240°F). Remove immediately from the heat.
  5. Add Dairy and Fat: Slowly whisk in the warm heavy cream (it will bubble vigorously). Next, whisk in the cubed butter until fully melted and emulsified. Stir in the vanilla extract and salt.
  6. Cool Slightly: Let the caramel cool for about 3–5 minutes until it thickens just slightly.
  7. Apply Caramel: Using a small spoon, dollop approximately 1 to 1 ½ tablespoons of caramel over the center of each pecan cluster, ensuring the nuts are mostly covered. These delicious Chocolate Turtles are starting to take shape!
  8. Melt the Chocolate: Break the chocolate into small pieces. Melt using a double boiler or microwave in 30-second bursts, stirring until smooth. If using, stir in the coconut oil for a glossy finish.
  9. Coat and Garnish: Wait until the caramel has set firm (30–40 minutes). Drizzle the melted chocolate generously over the top of the caramel clusters or dip the bottom of the clusters. Immediately sprinkle a few flakes of the sea salt onto the wet chocolate.
  10. Set: Allow the turtles to set completely at cool room temperature or, for speed, in the refrigerator for 30 minutes. Once firm, they are ready to serve.