There’s something irresistibly decadent about the combination of chocolate, pecans, and caramel that makes turtle clusters a beloved treat. These homemade chocolate pecan turtle clusters bring together the perfect balance of smooth, crunchy, and chewy textures in every bite.
This no-fuss recipe transforms simple ingredients into an impressive candy that looks like it came from a high-end chocolate shop. Perfect for holiday gifting, special occasions, or when you’re craving something sweet but don’t want to spend hours in the kitchen.
Why You’ll Love This
- Only requires 5 basic ingredients
- No special candy-making equipment needed
- Can be made ahead and stored for up to 2 weeks
- Customizable with different chocolate types
- Perfect for gifting or party platters
Ingredients
- 2 1/2 cup pecan halves
- 1 stick butter butter
- 1 packed cup brown sugar
- 1/2 cup light corn syrup
- 3/4 cup + 2 tablespoons sweetened condensed milk
- 1/2 teaspoon vanilla
- 1 12 ounce package milk chocolate chips
- 1/2 teaspoon shortening
Instructions
- Toast pecans in a dry skillet over medium heat for 5 minutes until fragrant
- Arrange pecans in small clusters of 3-4 on parchment-lined baking sheets
- Melt chocolate in the microwave in 30-second intervals, stirring between each
- Combine caramel bits and cream, microwave until smooth
- Drizzle melted chocolate over pecan clusters
- Top with caramel mixture
- Sprinkle with sea salt
- Refrigerate for 20 minutes until set
Tips & Variations
- Use dark or milk chocolate for different flavor profiles
- Add a sprinkle of cinnamon for a Mexican-inspired twist
- Toast extra pecans to have on hand for future batches
- For easier cleanup, use disposable piping bags for drizzling
- Work quickly once caramel is melted as it sets fast
Serving Suggestions
Serve these clusters at room temperature for the best texture and flavor. They make an elegant addition to any dessert platter alongside fresh berries and whipped cream. For an indulgent after-dinner treat, pair with coffee or a small glass of bourbon.
Notes
- Store in an airtight container at room temperature for up to 2 weeks
- Can be frozen for up to 3 months
- If chocolate becomes too thick while working, microwave for 10 seconds
- Best enjoyed within the first week for optimal texture
FAQs
- Can I use store-bought caramel sauce? Yes, but it may be thinner and take longer to set.
- Why did my chocolate seize up? This usually happens if water gets into the melted chocolate. Make sure all utensils are completely dry.
- Can I use other nuts? Absolutely! Almonds or cashews work well, though pecans are traditional.
- Do these need to be refrigerated? No, room temperature storage is fine, but keep away from heat and direct sunlight.
Ingredients
- 2 1/2 cup pecan halves
- 1 stick butter butter
- 1 packed cup brown sugar
- 1/2 cup light corn syrup
- 3/4 cup + 2 tablespoons sweetened condensed milk
- 1/2 teaspoon vanilla
- 1 12 ounce package milk chocolate chips
- 1/2 teaspoon shortening
Steps
- Toast pecans in a dry skillet over medium heat for 5 minutes until fragrant
- Arrange pecans in small clusters of 3-4 on parchment-lined baking sheets
- Melt chocolate in the microwave in 30-second intervals, stirring between each
- Combine caramel bits and cream, microwave until smooth
- Drizzle melted chocolate over pecan clusters
- Top with caramel mixture
- Sprinkle with sea salt
- Refrigerate for 20 minutes until set
Notes
- Store in an airtight container at room temperature for up to 2 weeks
- Can be frozen for up to 3 months
- If chocolate becomes too thick while working, microwave for 10 seconds
- Best enjoyed within the first week for optimal texture
