🍬 Chocolate Pecan Turtle Clusters
Ingredients (Makes ~24 clusters):
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2 cups pecan halves (lightly toasted for best flavor)
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1 (11 oz) bag soft caramels (about 40 pieces)
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2 tbsp heavy cream (or milk)
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1½ cups semi-sweet or dark chocolate chips
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Optional: sea salt for sprinkling
👨🍳 Instructions:
1. Toast the pecans (optional but recommended):
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Spread on a baking sheet and toast at 350°F (175°C) for 6–8 minutes. Let cool.
2. Make pecan bases:
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On a parchment-lined baking sheet, arrange pecans in groups of 3–4 (like a star or cluster shape).
3. Melt the caramel:
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In a microwave-safe bowl, combine unwrapped caramels and cream.
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Microwave in 30-second intervals, stirring in between, until smooth.
4. Spoon caramel over each pecan cluster (about 1 tsp), letting it drip slightly to hold the nuts together.
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Let set for 10–15 minutes at room temp or chill briefly.
5. Melt the chocolate:
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Microwave chocolate chips in 30-second bursts until smooth, or use a double boiler.
6. Top with chocolate:
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Spoon or drizzle melted chocolate over each cluster to mostly cover the caramel.
7. Finish:
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Optional: Sprinkle lightly with flaky sea salt before chocolate sets.
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Let cool at room temperature or refrigerate until firm.
📝 Tips:
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Use dark chocolate for a more grown-up flavor.
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Substitute cashews or almonds if you don’t have pecans.
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Store in an airtight container for up to 2 weeks (fridge for best texture).
Want a homemade caramel version or a no-melt alternative?