Salted Caramel Pecan Turtles
Sink your teeth into the gooey goodness of Salted Caramel Pecan Turtles. Homemade with toasted pecans, soft caramels, dark chocolate and a sprinkle of sea salt, these easy, no-bake turtles are so much better than store-bought.
Ingredients
- 2 cups pecan halves
- 30 soft caramels
- 2 - 3 tbsp heavy cream
- 8 ounces dark chocolate melting wafers
- sea salt for sprinkling
Instructions
- Preheat oven to 350F.
- Line a baking sheet with parchment paper then place pecan halves on top in a single layer.
- Toast pecans for 8 to 10 minutes, flipping them with a spatula after the first 4 minutes to ensure they heat evenly on both sides.
- Remove pecans from the oven.
- Once pecans have cooled to the touch, make individual piles of 2 pecan halves on the parchment paper. (If you have broken pieces of pecans, use 3 to 4 pieces to make a pile.) Set aside.
- Unwrap caramels then place them in a heat-safe bowl.
- Add 2 tablespoons of heavy cream to the bowl then microwave in 30 second increments, stirring after each increment, until caramels are melted and smooth. Note: If caramel sauce is too thick to drizzle, stir in an additional tablespoon of warmed heavy cream.
- Top each pile of pecans with a drizzle of caramel.Note: You can eyeball the amount of caramel needed to cover the top of each pile, there is no need to measure but it will be approximately 1 tablespoon of caramel per pile.
- Place chocolate melting wafers in a heat-safe bowl. Microwave in 30 second increments, stirring after each increment, until melted and smooth.
- Top each pile of caramel pecans with a dollop of melted chocolate.Again, no need to measure the chocolate but you will use approximately 1 tablespoon of chocolate per pile.
- Sprinkle turtles with sea salt.
- Place turtles in the freezer for 15 minutes or until the chocolate sets.
- Return turtles to room temperature before serving.
- Cover and store caramels in an airtight container between layers of parchment paper at room temperature for 1 week, in the refrigerator for 2 weeks or freeze up to 3 months.