Turtle Candy with Pecans and Caramel
Turtle Candy with Pecans and Caramel are crunchy, creamy, and of course… chocolatey! This simple treat is fun to make and will make any cookie platter extra special! Homemade Turtle Candies are a must make this holiday season!
Ingredients:
- 2 cups pecan halves
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil (optional, for thinning chocolate)
Equipment Needed:
- Baking sheet
- Parchment paper or silicone baking mat
- Medium saucepan
- Candy thermometer
- Mixing spoon
- Heat-resistant spatula
- Double boiler or microwave-safe bowl (for melting chocolate)
Instructions:
- Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the turtles from sticking and make cleanup easier.
- Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a baking sheet and toast them in the oven for about 8-10 minutes, or until fragrant. Keep a close eye on them to prevent burning. Remove from the oven and let cool slightly.
- In a medium saucepan, combine the granulated sugar, unsalted butter, light corn syrup, and salt. Cook over medium heat, stirring constantly until the mixture starts to boil.
- Once boiling, stop stirring and insert a candy thermometer. Continue to cook until the mixture reaches 240°F (115°C) or the soft ball stage. This may take about 5-10 minutes. Once it reaches the desired temperature, remove it from the heat and stir in the vanilla extract.
- Working quickly, drop about a tablespoon of the toasted pecans onto the prepared baking sheet in small clusters (3-4 pecan halves per cluster). Then, pour about a tablespoon of the caramel mixture over each cluster, making sure to cover the pecans.
- Allow the caramel to cool and set for about 15-20 minutes at room temperature. The caramel should firm up slightly, but it will remain chewy.
- While the caramel is setting, melt the semi-sweet chocolate chips. You can do this using a double boiler over low heat, stirring until smooth, or in the microwave in 30-second intervals, stirring between each until fully melted. If the chocolate is too thick, add a tablespoon of vegetable oil to thin it out.
- Once the caramel has set, use a spoon or piping bag to drizzle melted chocolate over each turtle candy, covering the caramel completely. You can also dip the entire cluster in chocolate if you prefer.
- Allow the chocolate to cool and set completely at room temperature, or you can speed up the process by placing the baking sheet in the refrigerator for about 15-20 minutes.
- Once the chocolate has hardened, carefully remove the turtle candies from the parchment paper. Store them in an airtight container at room temperature for up to two weeks.