Recipe Index

Ingredients

• 2 cups pecan halves, or a mix of chopped pecans and halves
• 1 cup light brown sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 pinch salt
• 2 cups milk chocolate chips
• 1 tsp coconut oil
• Whole pecan halves, for topping, according to taste

Method

1. Line a baking sheet with parchment paper or a silicone mat before any caramel for the turtle clusters is made.
2. Finely chop most of the 2 cups pecan halves for the cluster base, keeping whole pecan halves aside for topping.
3. Melt the 1/2 cup unsalted butter with the 1 cup light brown sugar and 1/2 cup heavy cream in a saucepan over medium heat.
4. Boil the butter caramel gently for 3 minutes, stirring constantly so the brown sugar melts evenly into the cream.
5. Take the caramel off the heat and stir in the 1 tsp vanilla extract, the pinch of salt and all the chopped pecans.
6. Spoon rounded portions of the caramel pecan mixture onto the lined sheet and leave the mounds for 10 to 15 minutes until they feel slightly tacky.
7. Melt the 2 cups milk chocolate chips with the 1 tsp coconut oil in the microwave in 20-second intervals, stirring between bursts until the chocolate runs smooth and silky.
8. Spoon a generous layer of the melted milk chocolate over each caramel pecan mound.
9. Press one whole pecan half into the wet chocolate on top of every turtle cluster.
10. Leave the clusters at room temperature, or chill them briefly in the refrigerator, until the chocolate caps firm up completely.

Prep: 10 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data