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!