It’s been so great to see Little Bits Bakery come alive the past few weeks. It was a rough start, trying to figure out domains and wordpress themes, and how to confidently post my own thoughts onto the always friendly and compassionate internet. Once I really hit my groove, I had my site get hacked and lost everything. But here we are, one month and several newly-installed virus protectors later, with some delicious candies ready to share.
Turtle Candies – or their full name of Chocolate Caramel Pecan Turtles – are a really simple candy to make a big impression with. While you can get quite granular with the details (i.e. homemade caramel), I like to keep my recipe easy to ensure you can whip them up with little notice. All you need to make Turtle Candies is:
- Whole Pecans
- Soft Caramels (I use these)
- Semi-sweet or bitter-sweet chocolate
- Flaky sea salt
- Crisco Shortening (optional, but highly recommended)
I like to use whole, non-salted pecans for this recipe. Start off by putting pecans on a cookie sheet lined with parchment paper and roasting at 350 degrees for about 7 minutes (stirring about 1/2 way through). Once pecans cool slightly, line the cookie sheets with fresh parchment and create piles of about 5-6 pecans, at least 4 inches apart.
Then, take your unwrapped caramels and microwave them (in a safe bowl, duh) for about 3 minutes, or until completely smoothly and runny looking. Be sure to stop the microwave every 30 seconds or so and give a good stir, scrapping up the bottom, to ensure the caramel doesn’t burn. Drop about a tablespoon amount of caramel on each pile of pecans, making sure that each pecan is partially covered so that the piles stick together.
Repeat the same process for the chocolate, melting in 30 second increments until smooth and glossy. Remove to microwave and add a heaping tablespoon of crisco. Crisco is not just used by your Southern Grandma, it also helps makes melted chocolate super smooth and a more manageable consistency for a recipe like this where you are dripping it over something. However, don’t get crazy and try to use butter or margarine because they both contain water which will make your melted chocolate really gross. Drop about a tablespoon of the melted chocolate over the caramel. Don’t worry about evenly covering it – they look even better when you can see both layers!
Lasty, top the melted chocolate with a few pieces of flaky sea salt. I like to get mine from a local spice shop in Red Bank, NJ, but if you don’t want to go searching for it try online – you can’t beat this brand. I also like to let the chocolate set for about 5 minutes before I top with sea salt so that the salt sticks to the chocolate but doesn’t sink into it too much.
Let the candies completely set before you try to move them – I recommend putting them in the fridge for at least an hour, but longer is good if you can handle the wait. Once hardened, move to an air-tight container and keep in the fridge for up to a week!
And there you go! Gorgeous Chocolate Caramel Pecan Turtle Candies to hand out as gifts, bring to a party, or eat all yourself.
Follow me on Instagram and tag #littlebitsbakery so I can see all the recipes you make. ♥
- 3 Cups Whole Pecans (I like non-salted)
- 10 oz Soft Caramels
- 10 oz Semi or Bitter-sweet Chocolate
- 1 Tbsp. Vegetable Shortening
- Flaky Sea Salt
- Set oven to 350 degrees.
- Place pecans on a cookies sheet lined with parchment paper and roasting for about 7 minutes (stirring about 1/2 way through). Allow to slightly cool.
- On fresh parchment, create piles of about 5-6 pecans, at least 4 inches apart.
- Unwrap the caramels and place in microwave safe bowl. Microwave for about 3 minutes, stopping every 30 seconds to stir, until completely smoothly and runny looking.
- Drop a tablespoon amount of melted caramel on each pile of pecans, making sure that each pecan is partially covered so that the piles stick together.
- Repeat the same process for the chocolate, melting in 30 second increments until smooth and glossy. Remove melted chocolate from microwave and add a tablespoon of Crisco, stirring until smooth.
- Drop a tablespoon of the melted chocolate over the caramel. Let set for about 5 minutes.
- Top each turtle with desired amount of flaky sea salt.
- Let set for at least one hour on cookie sheets, preferably in the fridge. Move to air-tight container to keep fresh for up to 1 week.
- The "piles" can be make larger or smaller depending on your personal preference. However, I find when you make them larger than the recipe describes they can become messy and fall apart.
- The caramels will get soft if you leave them at room temp, so for the least amount of mess always store in the fridge!