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 to 8 minutes until fragrant. Let cool.
• Line a baking sheet with parchment paper. Arrange clusters of 3 pecan halves (or whole halves) about 1 inch apart to form the base for each candy.
• In a small saucepan over low heat, combine unwrapped caramels, heavy cream, and butter. Stir constantly until smooth and fully melted, about 3 to 5 minutes.
• Spoon about 1 teaspoon of warm caramel onto the center of each pecan cluster, pressing gently so the caramel adheres and creates a small mound.
• Place the baking sheet in the refrigerator for 10 minutes to allow the caramel to set slightly.
• Melt the chocolate chips in a heatproof bowl set over a pot of simmering water (double boiler) or in 20-second bursts in the microwave, stirring until smooth. Stir in vanilla.
• Drop about 1 teaspoon of melted chocolate over each caramel-topped pecan cluster, spreading slightly to cover the caramel. If desired, drizzle extra chocolate for decoration.
• Sprinkle a tiny pinch of coarse sea salt on each candy while the chocolate is still soft. Chill the candies until the chocolate is set, about 15 to 20 minutes.
• Store finished turtle candies in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 5 days.