Start by toasting the pecans on a baking sheet in a 350°F oven for 8-10 minutes (instructions for stovetop included also).
Line two large baking sheets with parchment paper, spray 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.
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.
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, stirring between each interval.
Stop when the chocolate is not fully melted completely so that you don't overheat the chocolate. Continue to stir until the chocolate is fully melted.
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 you use whole pecans and your imagination, you can see how they got their name - they sort of do look like little baby turtles, with chocolate shells on their backs and pecan legs sticking out!
The flavor and texture of nuts, chocolate, and toffee or caramel are totally irresistible! and they are really fun and easy to make at home!