Homemade Turtle Candy
These homemade turtle candies combine crunchy toasted pecans, soft caramel, and smooth melted chocolate for a classic sweet-and-salty treat. A light sprinkle of kosher salt balances the rich chocolate and buttery caramel, making every bite deliciously satisfying.
Equipment
- Sauté pan
- Spatula or wooden spoon
- Muffin tin
- Parchment paper muffin liners
- Microwave-safe glass bowl
- Microwave-safe bowl for chocolate
- Measuring spoons
- Spoon
- Refrigerator
- Airtight storage container
Ingredients
- 10 oz pecan halves
- 11 oz Kraft caramels
- 2 tablespoons half-and-half plus more if needed
- 10 oz Ghirardelli chocolate melting wafers
- Kosher salt for sprinkling
Instructions
- Place the pecan halves in a sauté pan over medium heat and toast until fragrant, stirring occasionally.
- Line a muffin tin with parchment paper liners. Arrange half of the toasted pecans into small clusters inside the liners, reserving the rest.
- Combine half of the Kraft caramels with 1 tablespoon of half-and-half in a microwave-safe glass bowl. Microwave at 50% power in 30-second intervals, stirring frequently, until smooth and creamy.
- Spoon the melted caramel over each pecan cluster, making sure it touches all the pecans and holds them together.
- Melt half of the chocolate melting wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each interval until smooth.
- Spoon the melted chocolate over the caramel-covered pecans, allowing it to spread and drip gently over the caramel.
- Sprinkle a small amount of kosher salt over each candy while the chocolate is still melted.
- Refrigerate until the caramel and chocolate are completely set.
- Repeat with the remaining pecans, caramels, half-and-half, and chocolate to make 24 turtles in total.
- Remove from the refrigerator once fully set and serve at room temperature for the best texture.
Notes
Melt the caramel and chocolate carefully using short microwave intervals. If the caramel thickens, add a little extra half-and-half and reheat briefly. Parchment paper liners help the candies hold their shape.
Storage: Refrigerate in an airtight container. Serve at room temperature for a softer caramel texture.