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Chocolate Pecan Turtles

Categories Dessert

I love these chocolate pecan turtles, they have a rich and silky homemade caramel and get topped with a pecan half then topped with chocolate.

They are a family favorite at my house and my kids love them, especially my 11 year old daughter who sneaks a few in the making process. These make the best Christmas or holiday gifts for friends and family.

Here is a quick reference for the cooking stages of caramel:

  • Thread stage – This will fall apart in your hand and feels like a syrup or sauce. This stage is reached around 230 F- 234 F. 
  • Soft ball stage – Where it will form a soft ball but that ball will promptly fall flat in your hand. this stage will be reached at 234 F. – 241 F. 
  • *Caramel stage –238 F. is the perfect caramel stage – the ball will hold it’s shape but will flatten very slightly or wilt after a few seconds of holding it, you can also go fully to hard ball stage for a little more toothsome caramel. Typically 238 F.- 243ish F.  is perfect. 
  • Hard ball stage – Where the ball formed in your hand stays in the shape of a ball but is still soft and pliable. 250 F. to 256 F. 
  • Soft crack stage – Means it will be hard on the outside and tough to work with your hands, this is the stage you would use for taffy, where you would pull the sugar until it softens. 270 F. – 289 F.
  • Hard crack stage – When the candy is hard and snaps easily. This is used for peanut brittle, toffee, candy canes and hard candies.295 F. – 309 F. 
This is the caramel base I use for this recipe.

What you will need to make Chocolate Pecan Turtles: (printable recipe below)

makes 24 extra large turtles or 36 small

  • 1/2 cup butter
  • 2 cups sugar
  • 1 cup corn syrup
  • 1 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1 cup pecans halves
  • 1 – 10-12 ounce package chocolate chips – milk, dark, semi-sweet or white

Instructions

  1. In a heavy bottomed pan, add the butter, sugar, corn syrup and stir over medium high heat.
  2. Once the butter has melted completely and the sugar has dissolved, slowly pour the heavy cream into the mixture while stirring. You don’t want to add it too fast or it can make your caramel crystallize or become grainy.
  3. Bring the mixture to a boil and cook until it hits the caramel stage, just below hard ball stage or around 238 F. for a soft, yet firm enough to hold it’s shape caramel. I always eat the caramel I ice water test so I can see if I like the way it feels on my teeth. I don’t want it too sticky or hard.
  4. *If you do cook the caramel past the desired stage, add more cream and stir, it will set back the stage the caramel is at.
  5. Pour mixture onto a cookie sheet lined with parchment paper.
  6. Allow to cool until cool enough handle.
  7. Pull off caramel pieces in the desire size you want your turtles and roll into a ball then place a pecan half on top and press down. Repeat for all of the caramel.
  8. Melt chocolate chips then spoon on top of turtles, sprinkle tops with sea salt if desired.
  9. Let chocolate set before placing into bags.
  10. Enjoy!

Here are a few other candy recipes you might love:

Print Recipe
5 from 1 vote

Chocolate Pecan Turtles

Silky caramel topped with a pecan and topped with chocolate, a family favorite!
Prep Time20 minutes
Cook Time10 minutes
cooling time20 minutes
Course: candy, Dessert, treat
Cuisine: Candy, Dessert, treat
Keyword: Candy, caramel, Christmas, Dessert, treat
Servings: 24 turtles

Ingredients

  • 1/2 cup butter
  • 2 cups sugar
  • 1 cup corn syrup
  • 1 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1 cup pecans halves
  • 1 – 10-12 ounce package chocolate chips milk, dark, semi-sweet or white

Instructions

  • In a heavy bottomed pan, add the butter, sugar, corn syrup and stir over medium high heat.
  • Once the butter has melted completely and the sugar has dissolved, slowly pour the heavy cream into the mixture while stirring. You don’t want to add it too fast or it can make your caramel crystallize or become grainy.
  • Bring the mixture to a boil and cook until it hits the caramel stage, just below hard ball stage or around 238 F. for a soft, yet firm enough to hold it’s shape caramel. I always eat the caramel I ice water test so I can see if I like the way it feels on my teeth. I don’t want it too sticky or hard.
  • *If you do cook the caramel past the desired stage, add more cream and stir, it will set back the stage the caramel is at.
  • Pour mixture onto a cookie sheet lined with parchment paper.
  • Allow to cool until cool enough handle.
  • Pull off caramel pieces in the desire size you want your turtles and roll into a ball then place a pecan half on top and press down. Repeat for all of the caramel.
  • Melt chocolate chips then spoon on top of turtles, sprinkle tops with sea salt if desired.
  • Let chocolate set before placing into bags.
  • Enjoy!