Salted Caramel Toasted Pecan Turtles

These decadent little nibbles go a long way towards satisfying the old sweet tooth that we all know and love! We make them with Sally’s Baking Addiction salted caramel, which is fabulously delicious and comes out perfectly every time! Then, we use toasted pecans and tempered dark chocolate for an extra-crunchy, salty, sweet, chewy, gooey bite of candy! This delectable flavor explosion is one that you’re not going to want to miss!

We just love Sally’s Homemade Salted Caramel recipe not only because it turns out perfectly every time, but she gives the best play by play instructions, so you know exactly what to expect each step of the way and it tastes amazing. It’s made with just four ingredients: sugar, butter, heavy cream and salt. The salt really brings out the caramel flavor, which why we think this caramel is so divine. We make just one change to her caramel for these turtles, and that is to cook the finished caramel a little bit longer over low heat to allow it to thicken it up enough to form a candy that you can pick up with your fingers.

We also use Sally’s salted caramel for our Halloween caramel apples and it’s perfect for dipping the apples and hardens up just to the perfect thickness. Don’t forget to sample a spoonful of this caramel sauce every so often to put a big smile on your face!

Salted Caramel Toasted Pecan Turtles

Dark chocolate, salted caramel and toasted pecans combine for the best crunchy, salty, chewy and gooey candy you can imagine!
Servings 20 Turtles
Prep Time 25 minutes
Cook Time 15 minutes


  • Heavy bottomed 1.5 quart saucepan
  • Kitchen mitt or gloves


Sally’s Homemade Salted Caramel

  • 1 cup pure cane granulated sugar
  • 6 tbsp salted butter, at room temperature and cut into 6 pieces
  • 1/2 cup heavy cream, at room temperature
  • 1 tsp. salt We use Himalayan pink salt

Toasted Pecans

  • 100 pecan halves

Dark Chocolate Coating

  • 10 oz. dark chocolate chips We use Ghirardelli’s 60% Cacao chocolate chips


Salted Caramel

  • Heat the sugar in a medium heavy saucepan (do not use nonstick) over medium heat, stirring constantly with a wooden spoon. The sugar will form little clumps and then melt into a rich, thick brown amber colored sauce. Keep stirring so you don’t burn it. This takes about 8-10 minutes +/-.
    Treks 615EB580 240D 4B23 A255 2D63CF03BD25
  • Treks BE4F4EE4 6875 4C30 8F1B 16D26E574E31
  • When the sugar is completely melted, immediately stir the butter into the sugar until it’s melted and combined. The mixture can splatter at this stage, so be sure to wear some mits or kitchen gloves. We find that we have to take it off the burner for a a second or two when it starts to splatter. If the mixture separates or becomes clumpy, remove it from the heat and stir vigorously until the mixture comes back together, which it will. This can take anywhere from 1-4 mintues. Then return it to the heat. This happens almost every time for us, so don’t worry if this happens to you!
    Treks BCDA2662 6A8A 4879 AD92 805AB647AAE7
  • Once you have a well combined butter-sugar mixture, cook over medium heat for one minute, undisturbed. (i.e. do not stir during this step – this can test your anxiety level, but it works, so don’t stir!)
  • Now, very slowly add the cream, stirring all the while. The mixture will bubble up quickly because the cream is cooler than the mixture. Once all of the cream is added, stop stirring and cook again, undisturbed, for one minute. The caramel will rise up in the pan as it cooks. This is okay as long as your pot is large enough!
    Treks 8534019F A0BC 421F BC5A B6000769EDC1
  • Remove the caramel from the heat and stir in the salt.
    Treks C401175C 28B1 4960 B72A 251663096226
  • The caramel will seem thin, but it thickens as it cools. Because we are making candy with it, we like it just a bit thicker, so we return it to low heat and continue to cook for another 5-10 minutes, stirring occasionally, until slightly thicker and reduced in volume. Set aside to cool to room temperature before spooning it over the toasted pecans when making the turtles.
    Treks 46383F7C 6DDB 4E8F 96AD A7B5AD1E281B

Toasted Pecans

  • Preheat oven or toaster oven to 350°F. Lay pecans halves out on baking sheet and cook for 5-6 minutes, or until they start to smell toasty. Check on them often, because they are quick to burn if you take your eyes off them for long!

Dark Chocolate Candy

  • You will need to temper the chocolate, and the best way we have found to do this is to melt 2/3 of the chocolate chips over a double boiler so the temperature of the chocolate doesn’t get too high. Then, remove from the stove and stir in the remaining chocolate chips and stir until completely melted.
  • Note* You can also do this in the microwave, by melting the chocolate in 20 second intervals, stirring in between each, until the chocolate is melted.

Assembling the turtles

  • Line a baking sheet with parchment paper. Lay the pecans out in clusters of 4 halves, spread out a couple of inches apart. Reserve one pecan half for the top of each turtle.
    Treks 2507A561 3068 4951 9A3B 62DE521A7A55
  • Drop the caramel by a spoonful on top of each cluster of pecans. You may need to use a spoon or knife to catch any runaway caramel and to bunch everything together into a mound, but for the most part, leave the pecans at the bottom of the mound, which makes it easier to remove the turtles from the parchment paper. Refrigerate the caramel-pecans clusters for 5-10 minutes.
    Treks F4286257 C4E2 4111 B164 550023419F35
  • Spoon the tempered chocolate over the top of the caramel and place a pecan half on top of the chocolate. Chill until ready to serve!
    Treks 28FDC62E A82F 47E5 9610 97BD60F0A85D
  • Note* We keep these in the freezer and bring them out just in time for serving.
    Treks E6F4B0DD 4692 4D86 9F36 94419E66626A
Course: Dessert
Keyword: chocolate turtles, pecan turtles, salted caramel

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Treks & Bites, LLC © Copyright 2024. All rights reserved.