Easy Homemade Turtles Candy

You’ll Need:

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)

Start by toasting whole pecans, either in the oven or on the stovetop. I think it’s easiest to do this in the oven by simply spreading the pecans on a baking sheet and popping them in a 350°F oven for 8-10 minutes until they have a nutty aroma. Set a timer so you don’t forget, and consider shaking the pan halfway through just to make sure they toast evenly.

Line two large baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray, then arrange clusters of 3-5 pecans spaced apart slightly from each other for each turtle. Alternately, you can chop your pecans and make small piles of about 1 tablespoon each of the chopped pecans. Consider reserving a handful of whole pecan halves for decorating the tops of each turtle.

In a medium bowl, combine the unwrapped caramels and evaporated milk, half-and-half, or cream. Microwave in 20-second bursts of heat, stirring between each interval, until melted and smooth. At first it won't look like it's working, but after 2-3 minutes the caramels will melt smoothly. Set aside to cool slightly.

1 (11-ounce) package soft caramels, 3 Tablespoons evaporated milk.

Spoon 2-3 teaspoons of the warm caramel over the pecan clusters, trying to make sure it touches all of the nuts to hold them together.

Melt the chocolate chips and coconut oil in a medium bowl by microwaving with 20-second bursts of heat again. Stir between each interval, stopping when the chocolate is almost fully melted but not completely so you don't overheat the chocolate. Continue to stir until the chocolate is fully melted.

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, swirling the top with the back of your spoon for a decorative finish. Sprinkle Sea Salt (optional)

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