Homemade Pecan Caramel Chocolate Clusters (Turtles)
I’ve been making these for over 30 years, and before me, my mom made them for 20. That’s five decades of these little gems gracing our family table—and they never fail to disappear fast. They’re the kind of treat that has stood the test of time, and in all those years, I’ve yet to meet a single person who doesn’t absolutely love them.
Whether you call them turtles, pecan caramel clusters, or just little bites of happiness, these treats are a perfect balance of nutty crunch, gooey caramel, and rich chocolate. Best of all, they’re incredibly easy to make with just a handful of ingredients.
Ingredients
- 2 cups pecan halves (raw or roasted, depending on preference)
- 1 cup soft caramels (about 25–30 store-bought squares, or use homemade)
- 2 tablespoons heavy cream or milk
- 1 ½ cups semi-sweet or dark chocolate chips (or a mix)
- 1 tablespoon coconut oil or butter (optional, for smoother melting)
- Sea salt flakes (optional, for garnish)
Instructions
1. Toast the pecans (optional but recommended)
Preheat oven to 350°F (175°C). Spread pecan halves in a single layer on a baking sheet and toast for 6–8 minutes, just until fragrant. Let them cool completely before using. This step deepens the nutty flavor.
2. Arrange pecan clusters
On a parchment-lined baking sheet, group the pecans into clusters of 3–4 halves each. Make sure they overlap a little so the caramel has something to cling to.
3. Melt the caramel
In a microwave-safe bowl or small saucepan, combine the soft caramels and 2 tablespoons of cream or milk. Heat gently (microwave in 30-second bursts, or low heat on the stove), stirring until smooth.
Spoon about 1 teaspoon of melted caramel onto the center of each pecan cluster. Let the caramel set for 10–15 minutes so it doesn’t run when you add chocolate.
4. Coat with chocolate
Melt the chocolate chips with the coconut oil or butter (if using) until smooth. This can be done in the microwave in short bursts or in a heatproof bowl set over simmering water.
Spoon about 1 tablespoon of melted chocolate over each caramel-pecan cluster, making sure it covers the caramel. Use the back of the spoon to spread it out a little.
If you like, sprinkle each one lightly with sea salt flakes before the chocolate sets.
5. Chill and enjoy
Place the baking sheet in the refrigerator for 30–45 minutes until the chocolate is firm. Transfer the clusters to an airtight container. They’ll keep well at room temperature for about a week, or refrigerated for up to 3 weeks.
Tips & Variations
- Chocolate swaps: Use milk or white chocolate for a sweeter version, or try a drizzle of two different chocolates for a pretty marbled look.
- Homemade caramel: If you’re ambitious, homemade caramel gives these clusters an extra gourmet feel.
- Add crunch: Sprinkle crushed pretzels, toffee bits, or even a touch of crispy rice cereal over the caramel before adding chocolate.
- Gift idea: Wrap a few clusters in clear cellophane bags or pack them into tins—they make perfect holiday gifts or hostess treats.
Final Thoughts
This recipe is proof that sometimes the simplest things are the most beloved. With just a few ingredients, you can make a treat that’s elegant enough for gifting, nostalgic enough for family gatherings, and delicious enough to become your own tradition.
If you’ve never made these before, you’re in for a real treat. And if you already have, you know exactly why they’ve lasted through generations in so many kitchens.