Preparation Steps

• Preheat the oven to 350°F (175°C). Spread pecan halves in a single layer on a baking sheet and toast for 6–8 minutes until fragrant. Let cool, then chop lightly if desired.
• Line a baking sheet with parchment paper. Arrange pecans into small clusters (about 3–4 halves per cluster) spaced about 1 inch apart.
• In a small saucepan over low heat, combine the unwrapped caramels, heavy cream, and butter. Stir constantly until the caramels are fully melted and the mixture is smooth, about 3–5 minutes.
• Using a teaspoon, drop about 1 teaspoon of warm caramel onto the center of each pecan cluster, pressing gently so the caramel adheres to the nuts.
• Place the chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth. Alternatively, melt in a double boiler.
• Spoon about 1 teaspoon of melted chocolate over each caramel-topped pecan cluster, covering the caramel. If desired, drizzle additional chocolate for decoration.
• Immediately sprinkle a tiny pinch of sea salt over each candy. Allow the candies to cool and set at room temperature for about 30 minutes, or refrigerate for 10–15 minutes to speed setting.
• Once set, transfer the turtle candies to an airtight container. Store at room temperature for up to 1 week or refrigerate for up to 2 weeks.