Certainly. Below is a formal and detailed recipe for Homemade Chocolate Turtles — a classic confection made from toasted pecans, buttery caramel, and rich melted chocolate. These candies are simple to prepare and make elegant gifts or treats for any occasion.
Homemade Chocolate Turtles
Yield: Approximately 24 turtles
Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling Time: 30–45 minutes
Total Time: About 1 hour 15 minutes
Ingredients
For the Turtles:
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2 cups whole pecan halves (toasted)
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1 cup soft caramel candies (store-bought or homemade), unwrapped
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2 tablespoons heavy cream
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1 ½ cups semisweet or milk chocolate chips (or chopped bar chocolate)
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1 tablespoon coconut oil or butter (optional, for smoother chocolate)
Instructions
1. Toast the Pecans:
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Preheat oven to 175°C (350°F).
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Spread pecan halves in a single layer on a baking sheet.
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Toast for 8–10 minutes, stirring halfway through, until fragrant. Allow to cool.
2. Arrange the Base:
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Line a baking sheet with parchment or wax paper.
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Arrange 3–4 pecan halves per cluster in a star or “turtle” shape (head and legs). Space each group about 2 inches apart.
3. Melt the Caramel:
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In a small saucepan over low heat, combine the unwrapped caramels and heavy cream.
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Stir constantly until smooth and fully melted (about 5 minutes).
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Using a spoon, drop a dollop of melted caramel over the center of each pecan cluster.
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Let the caramel cool for about 10–15 minutes, until just set but still slightly tacky.
4. Melt the Chocolate:
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In a heatproof bowl, melt the chocolate (and optional coconut oil or butter) in the microwave in 30-second intervals, stirring between each, until smooth.
Alternatively, melt over a double boiler on the stovetop.
5. Finish the Turtles:
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Spoon about 1 tablespoon of melted chocolate over the caramel on each cluster, spreading lightly to cover.
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Let cool at room temperature for 30–45 minutes, or refrigerate for 15–20 minutes until fully set.
Optional Finishing Touches:
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Sprinkle lightly with sea salt before the chocolate sets, for a salted caramel version.
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Drizzle with white chocolate for contrast.
Storage:
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Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 3 weeks.
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To freeze: Place in a single layer in a freezer-safe container with parchment between layers. Freeze for up to 2 months.
Would you like a version using homemade caramel from scratch, or one adapted for vegan or dairy-free preferences?
