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Chocolate Pecan Turtle Clusters

Chocolate Pecan Turtle Clusters (Homemade Soft Caramel Recipe)

These classic Turtle Clusters feature rich, homemade soft caramel poured over perfectly toasted pecans, then coated in high-quality melted chocolate. A decadent, must-make holiday confection.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 clusters
Course: Confection, Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the Pecan Bases
  • 2 cups (8 ounces) raw pecan halves
  • 1/4 teaspoon sea salt optional, if toasting nuts
For the Homemade Soft Caramel
  • 1 cup (2 sticks) unsalted butter cut into chunks
  • 1 cup light brown sugar packed
  • 1/2 cup granulated white sugar
  • 1 cup heavy whipping cream at room temperature
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
For the Chocolate Coating
  • 12 ounces high-quality melting chocolate milk chocolate, semi-sweet chocolate, or a combination
  • 1 tablespoon vegetable shortening or coconut oil optional, for smoother melting consistency

Equipment

  • Heavy-bottomed Saucepan (3-quart)
  • Candy Thermometer
  • Baking Sheets
  • Parchment paper

Method
 

Step 1: Prepare the Pecans
  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Spread the pecan halves in a single layer on one of the prepared baking sheets. Toast the pecans in the preheated oven for 6 to 8 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning. Remove and let them cool completely.
  3. Once cooled, arrange the pecans onto the parchment-lined baking sheets in small clusters of three or four nuts, positioned close together. Ensure you leave adequate space between each cluster.
Step 2: Make the Soft Caramel
  1. In a heavy-bottomed 3-quart saucepan, combine the unsalted butter, light brown sugar, granulated white sugar, and heavy whipping cream. Place the saucepan over medium heat, stirring constantly until the butter is completely melted and the sugar has dissolved.
  2. Bring the mixture to a gentle boil, stirring occasionally. Reduce the heat slightly so the boil remains steady but not too vigorous. Clip a candy thermometer to the side of the pot.
  3. Continue boiling without stirring until the caramel reaches the soft-ball stage: 240°F (115°C). This usually takes 10 to 15 minutes.
  4. Immediately remove the saucepan from the heat. Carefully stir in the vanilla extract and the 1/2 teaspoon of fine sea salt. Allow the caramel to cool slightly in the pan for about 3 to 5 minutes to prevent running.
Step 3: Assemble and Set the Clusters
  1. Working quickly while the caramel is still warm and pourable, use a small spoon or measuring tablespoon to dollop the caramel generously over the center of each pecan cluster, binding them together.
  2. Allow the clusters to cool at room temperature for at least 30 minutes, or refrigerate for 15 minutes, until the caramel is completely set and firm to the touch (Chill Time).
Step 4: Chocolate Coating and Finish
  1. Melt the 12 ounces of chocolate (and optional shortening/oil) in a microwave-safe bowl. Microwave on high power in 30-second intervals, stirring thoroughly after each interval, until the chocolate is smooth, glossy, and fully melted.
  2. Dip or Drizzle: Carefully pick up each caramel-pecan cluster and dip the bottom fully into the melted chocolate. Alternatively, use a spoon to liberally drizzle the melted chocolate over the tops of the caramel clusters for the classic look.
  3. If desired, sprinkle a pinch of sea salt on top of the wet chocolate on each cluster.
  4. Let the completed Chocolate Pecan Turtle Clusters rest or chill in the refrigerator for approximately 30 minutes until the chocolate shell is completely hardened and set.

Notes

Chill Time is approximately 1 hour total (15 minutes to set caramel, 30+ minutes to set chocolate). For best results and flavor, ensure the heavy cream is at room temperature before starting the caramel. Store turtles in an airtight container at cool room temperature for up to one week, or refrigerate for longer storage.