Our easy Homemade Turtles are made with chewy caramel, toasted pecans, and rich chocolate for one of the BEST Christmas candy recipes that you really can (and should!) enjoy all year round. They can be made without a candy thermometer in under 30 minutes for a fun treat that makes a great edible gift for friends and neighbors!
Whenever I go to a candy counter or quality chocolate shop, I’m torn between my two favorites: English toffee with almonds or the chocolate pecan turtle clusters made with chewy caramel. The flavor and texture of nuts, chocolate, and toffee or caramel are totally irresistible!
But they are also really fun and easy to make at home. Plus, they taste better and fresher since they are made with the freshest ingredients.
And if you use whole pecans and your imagination, you can kind of see how they got their name since they really do kind of look like little baby turtles with chocolate shells on their backs and pecan legs sticking out.
Make sure to also check out our Rolo Pretzels, Easy Caramel Pecan Brownies, and Chocolate Thumbprint Turtle Cookies next!
Why this recipe works
- We’re making easy homemade turtles here by using premade caramels melted with a little evaporated milk. But you can always use the homemade caramel recipe in this chocolate salted caramel pretzel bark instead!
- Melting chocolate chips with coconut oil gives them snap and shine without needing to go to the trouble of tempering chocolate.
- Nobody cares about turtles looking picture perfect! They somehow manage it without any decorating skills required thanks to the beauty of the chocolate and a whole pecan or sprinkle of salt on top.
Ingredient Notes
- Pecans: Whether you choose to chop your pecans or use them whole, you’ll want to toast them first to bring out the best of their nutty flavor.
- Chocolate: I wanted milk chocolate turtles, so I used milk chocolate chips and added a little coconut oil to help them melt smoothly and set up with a nice snap and shine. If you want dark chocolate turtles, the Ghiradelli dark chocolate melting wafers work well without needing to add the coconut oil.
- Caramel: You’ll want chewy, soft caramels that will melt smoothly if you aren’t making caramel from scratch for these pecan turtles.
- Salt: This is totally optional but you won’t believe the difference that a sprinkle of salt makes on your homemade turtles. My favorite is Maldon flaky salt, but you could use any coarse sea salt or fleur de sel if you have it on hand.
How to Make This Recipe
Start by toasting whole pecans, either in the oven or on the stovetop. I think it’s easiest to do this in the oven by simply spreading the pecans on a baking sheet and popping them in a 350°F oven for 8-10 minutes until they have a nutty aroma. Set a timer so you don’t forget, and consider shaking the pan halfway through just to make sure they toast evenly.
But you can also toast pecans in a clean pan on the stovetop over medium heat by stirring the pecans occasionally for 3-5 minutes until slightly darkened and the nuts start to smell fragrant and warm. Be careful not to burn them. Let the pecans cool before handling.
In a medium bowl, combine the unwrapped caramels with evaporated milk. A little cream or half-and-half will also work just as well. Microwave in 20-second bursts of heat, stirring between each interval, until melted and smooth. At first it won’t look like it’s working, but after 2-3 minutes the caramels will melt smoothly. Set aside to cool slightly.
Line two baking sheets with parchment paper or silicon baking mats. Either arrange whole pecans in groups of 3-5 or chop the pecans and spoon tablespoonfuls of the nuts into small mounds.
Spoon about 2-3 teaspoons of the warm caramel over the pecan clusters, trying to make sure it touches all of the nuts to hold them together.
Melt the chocolate chips and coconut oil in a medium bowl by microwaving with 20-second bursts of heat again. Stir between each interval, stopping when the chocolate is almost fully melted but not completely so you don’t overheat the chocolate. Continue to stir until the chocolate is fully melted.
Spoon about 2-3 teaspoons of melted chocolate over each cluster of caramel and nuts, swirling the top with the back of your spoon for a decorative finish.
If desired, press a whole toasted pecan in the top of the chocolate or sprinkle with some flaky Maldon salt before the chocolate has a chance to firm up. Both are delicious, but I have to say that I’m very partial to the ones with that extra salt on top. They are so, so good!
Let the candy set until the chocolate sets up completely before removing the turtles from the parchment paper. If you find that the caramel is sticking to the paper too much, try sticking them in the freezer for 10-15 minutes and the caramel should release easily after that.
Recipe FAQ’s
You can freeze the caramel and pecan centers, then dip them so they are fully covered in chocolate. You will probably need double the amount of chocolate though so you don’t run out.
You could definitely line muffin tins with paper cupcake liners to hold your candy turtles as you assemble them.
Recipe Tips
- Storage: Keep the turtles in an airtight container in the fridge for up to 2-3 weeks. They are fine at room temperature if your house is cool, but they usually do best in the fridge.
- Freezing: These freeze beautifully for at least 2-3 months in an airtight container. Just let them thaw on the counter for 30-60 minutes to warm up before enjoying.
- Sticky turtles: We are dealing with caramel here, so naturally your turtles are likely to be a bit sticky. But after sticking them in the fridge or freezer for a few minutes the caramel should release easily from the parchment paper. But it’s best to store them sitting flat in a single layer with small squares of parchment paper between them.
More Candy Recipes
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Easy Homemade Turtles Candy Recipe
Equipment
- baking sheets
- parchment paper
Ingredients
- 2 1/2 cups whole pecan halves
- 1 (11-ounce) package soft caramels unwrapped (about 55 caramels)
- 3 Tablespoons evaporated milk half-and-half, or cream
- 1 (11.5-ounce) package milk chocolate chips (about 2 cups)
- 2 teaspoons coconut oil or shortening
- Maldon flaky salt for decorating (optional)
Instructions
- Start by toasting the pecans on a baking sheet in a 350°F oven for 8-10 minutes or on the stovetop over medium heat stirring the pecans occasionally for 3-5 minutes until slightly darkened and the nuts start to smell fragrant and warm. Be careful not to burn them. Let the pecans cool before handling.2 ½ cups whole pecan halves
- Line two large baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray, then arrange clusters of 3-5 pecans spaced apart slightly from each other for each turtle. Alternately, you can chop your pecans and make small piles of about 1 tablespoon each of the chopped pecans. Consider reserving a handful of whole pecan halves for decorating the tops of each turtle.
- In a medium bowl, combine the unwrapped caramels and evaporated milk, half-and-half, or cream. Microwave in 20-second bursts of heat, stirring between each interval, until melted and smooth. At first it won't look like it's working, but after 2-3 minutes the caramels will melt smoothly. Set aside to cool slightly.1 (11-ounce) package soft caramels, 3 Tablespoons evaporated milk
- Spoon 2-3 teaspoons of the warm caramel over the pecan clusters, trying to make sure it touches all of the nuts to hold them together.
- Melt the chocolate chips and coconut oil in a medium bowl by microwaving with 20-second bursts of heat again. Stir between each interval, stopping when the chocolate is almost fully melted but not completely so you don't overheat the chocolate. Continue to stir until the chocolate is fully melted.1 (11.5-ounce) package milk chocolate chips, 2 teaspoons coconut oil
- Spoon 2-3 teaspoons of melted chocolate over each cluster of caramel and nuts, swirling the top with the back of your spoon for a decorative finish.
- If desired, press a whole toasted pecan in the top of the chocolate or sprinkle with some flaky Maldon salt before the chocolate has a chance to firm up. Let the candy set until the chocolate firms up completely before removing the turtles from the parchment paper. If the caramel is sticking to the parchment paper too much, try sticking them in the freezer for 10-15 minutes and the caramel should release easily after that.Maldon flaky salt
Notes
- Storage: Keep the turtles in an airtight container or in the fridge for up to 2-3 weeks with a layer of parchment or waxed paper between them. They are fine at room temperature for 1-2 weeks if your house is cool, but they usually do best in the fridge.
- Freezing: These freeze beautifully for at least 2-3 months in an airtight container. Just let them thaw on the counter for 30-60 minutes to warm up before enjoying.
- Caramel: I used Kraft caramels, but Peter’s or Werther’s would also work. If you want to make the caramel from scratch, my favorite caramel recipe for turtles is the one in my Chocolate Caramel Pretzel Bark recipe.
- Chocolate: I used good old Nestle Tollhouse milk chocolate chips, but Ghiradelli or Guittard also make excellent chips. Or you could chop up a bar of milk chocolate (we like the Pound Plus bars from Trader Joe’s) and use that instead.
- Pecans: Really you could make these turtles with any nut you like, or if you have a nut allergy, I love subbing chopped pretzels for pecans.
- Toasting pecans: But you can also toast pecans in a clean pan on the stovetop over medium heat by stirring the pecans occasionally for 3-5 minutes until slightly darkened and the nuts start to smell fragrant and warm. Be careful not to burn them. Let the pecans cool before handling.
- Fully-coated turtles: You can freeze the caramel and pecan centers, then dip them so they are fully covered in chocolate. You will probably need double the amount of chocolate though so you don’t run out. These are less sticky and messy once finished, but they don’t look quite as much like traditional turtles.
Love your site. Looking forward to make your turtles with the caramel and pecans.
Thanks so much, Sally!
Can you stir the chopped pecans in the caramel and then spoon on to pan?
Yes!
Can you stir the chopped pecans in the caramel and then spoon it on to the pan?
Absolutely!
These turtles turned out perfect and so delicious! Great recipe.
How many will it make
About 24-30.
Can I use whole cashews instead of Pecans? If so, do I toast the cashews?
Hi! Of course you can! You can use whole or chopped or whatever you want! You don’t have to roast the cashews. You can sometimes even find already roasted cashews in the store, but plain cashews work just as good and don’t have to be roasted. Enjoy!
Made these to give to neighbors for Christmas. One neighbor dropped by to ask for more.
Today, I am making them for a friend with cancer.
Do you cool the caramel nut clusters before putting the chocolate on top?
No, you don’t have to let them cool before adding the chocolate.
Do the caramel clusters have to be fully cooled before you put the chocolate layer on?
No, the caramel doesn’t have to cool completely before adding the chocolate. Honestly, by the time you add the caramel to each cluster of pecans and go back to the first one to start adding the chocolate, the caramel will have had a chance to set up enough anyway.
Ah, ok. Thanks!! (Sorry I asked twice. Thought my first question didn’t go through…)
No worries at all!
Hi Amy! I’m using the Kraft caramels, and when I measured it on my scale, 11 ounces came up to 39 pieces(all that was in the bag)? Is that ok?? Or do I still need to go up to 55 pieces? Which ones did you use?
I’m going to have to check my count on my next bag of Kraft caramels to see what’s up! You should go up to 55 pieces of caramel.
Can’t wait to make these for Christmas
These are very tasty, easy and fun. However the Caramel is very melty and jt needs to be kept at freezing temps. Is there any way to get around it oozing everywhere
This doesn’t work. Do not add anything to the caramel or it will be super sticky!
This recipe does not work. Caramel oozes everywhere and does not firm up. It probably would work without addition of cream/evap. milk.
I agree, my whole batch was a waste of ingredients because the caramel would not set up to handle. Forget freezing, 5 minutes out of the freezer and they become too sticky to handle, again. I’m thinking little or no milk for the caramel. But would like a comment before I invest in more ingredients, again.
Can you use Carmel in a jar
No, I would not recommend that.
Can you use Carmel in a jar
So delicious and easy!
These were fun to make. But after being in the fridge, the chocolate turned a lighter color. I used Nestle Toll House milk chocolate as recommended and added two teaspoons of coconut oil. They don’t look as good as before they were cooled.
Just a note. Sooooooo dissatisfied with the Nestle Milk chocolate chips and shortening did NOT melt. I’m going to always use my tried and true Ghirardelli milk chocolate melting wafers. I’m not making these again. Too messy.
Just finished making these. They were not hard at all. Only problem I made to many pecan pils and didn’t have enough caramel to cover 7 of them. But it did make about 30. Just put them in the freezer for a few minutes before removing them from parchment.
Saw your comment after I tried making the Turtles with the Kraft caramels(tried the Werther’s soft caramels my first time). Wanted to let you know that 3tsp. caramel over piles of chopped pecans made 14 Turtles! I used the wrapped square ones in the candy aisle, not the little round pellet ones I’ve seen in the baking aisle. And for me, at least, I was trying out 3tsp. of melted chocolate chips over the caramel, and I found I’d have to use slightly more than the 11.5 ounces. Maybe my piles of chopped pecans were too big around? lol. I made the pecan piles as one flat layer? Or should they be more “piled up” on top of each other?
I just also wanted to let you know I really appreciate all your replies to my comments across a bunch of your different recipes. Baking is very interesting!
Oh wow. Great to know. Maybe I will have to go back to the recipe and do more exact measurements and see how much caramel per pile. But it sounds like you are doing a great job! Thanks for trying out these recipes! I love the feedback.
I’m wondering if the 2 teaspoons of coconut oil/shortening should be 2 tablespoons? I made this recipe with 2 teaspoons and had to add shortening to get the chocolate smooth. The turtles are delicious and easy.
Good evening.. I have a question do you evaporated milk and half & half in this recipe
You can use evaporated milk, half-and-half, or cream.
My family and friends can’t get enough of this candy!!!! They love the turtles so much that I have to keep pecans and caramels in stock 🙌🏽
Yum! Your friends and family have good taste!
Thanks for the recipe! I cannot wait to make them. Anyone have ideas on creative way to package them as a party favor?
Excellent idea for holiday gifts thank you so much merry Christmas
You’re welcome Holly! They are a great gift for the holidays.
This is a terrible recipe. I followed the instructions to a T, looks nice, but no way can you give anyone these as gifts. They are way to sticky to even handle at room temp. I can only think of reducing the milk in the caramel portion. It looks like it is set, but it really isn’t and the freezing is only a very temporary fix. Would like to know if that milk ingredient is too much. It certainly not the chocolate portion. Nicholas
PLEASE CORRECT YOUR INGREDIENTS – Is it 11 oz or 55 wrapped caramels, big difference and now I realize that is the reason it does not set up properly for gift giving. 55 caramels are not 11 oz which is why the milk tblsp’s are too much for the caramel portion to set up properly. I’m willing to try again only if you correct your recipe.
FYI, a 11 oz bag of Kraft soft caramels has 36 pieces in it, not 55 pieces.
Using small piles of chopped pecans and generous covering of caramel then chocolate did not work. Part of the nut pile fell out of the bottom, leaving a nutty bowl.
Honestly, I never leave reviews. For this recipe, I think all the ingredients are great – but please do not ruin your turtles with coconut oil. Every bite was so over powering with coconut I couldn’t even enjoy it. Instead of using chocolate chips, just use a high end chocolate like the Ghirardelli milk Chocolate Melting Chocolate. Or even better, use their dark chocolate (melting wafers). I have NEVER had an issue with it fading or ‘turning cloudy’ after sitting. And it always tastes amazing, and dries perfectly. Don’t ruin perfectly good turtles with coconut oil. I should’ve went with my gut and wasted a ton of money on ingredients following this.