- 2 cups pecan halves
- 3 Tbsp unsalted butter, melted
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup packed golden brown sugar
- 3 Tbsp light corn syrup
- 3/4 cup heavy cream
- 2 Tbsp unsalted butter, cubed
- 1 tsp vanilla
- 12 oz semi-sweet chocolate, roughly chopped
Preheat oven to 350°. Line 2 baking sheets with parchment paper or silicone mats.
In a bowl, add pecan halves, butter, and salt and toss. Spread on a rimmed baking sheet and toast, stirring occasionally, until fragrant, about 10 minutes. Let cool.
Arrange 4 pecans into an X-shaped cluster on a prepared baking sheet. Repeat with remaining pecans.
To make caramel, in a heavy saucepan over medium-high heat, add sugars, and corn syrup and whisk until combined. Bring mixture to a boil.
Do not stir after it boils. If necessary, dip a pastry brush in water and brush down sides of pan to dissolve any sugar stuck to sides. Boil mixture until it reaches 250° on a candy thermometer, about 15 minutes. Remove from heat. Carefully whisk in cream, butter, and vanilla.
Transfer caramel to a small bowl. Working quickly, spoon a generous teaspoon over each cluster of pecans. Allow clusters to set, uncovered, for 2 hours up to overnight.
In a medium saucepan over medium-high heat, bring 1” of water to a simmer. Transfer half of chocolate to a heatproof bowl and place on top of pan. Stir occasionally until chocolate is melted, about 3 minutes. Add remaining half of chocolate, remove from heat and let stand 2 minutes. Stir gently until smooth.
Drizzle chocolate over turtles. Set aside in a cool place to set, about 1 hour.