Delicious Homemade Turtle Candy with Toasted Pecans and Rich Caramel

Discover the art of crafting the perfect homemade turtle candy. Rich caramel, crunchy pecans, and decadent chocolate come together in this timeless treat.

Pecan halves arranged on baking sheet before toasting.

Pecan halves arranged on baking sheet before toasting.

Chocolate, caramel, and pecans – three iconic ingredients that come together to form the irresistible turtle candy. This classic sweet treat is always a hit, but when made from scratch at home, it’s downright heavenly. If you’re a fan of the perfect balance of chewy, crunchy, and chocolatey, this recipe is a must-try!

Why This Recipe Works

Homemade turtle candies often bring back fond memories of holidays, family gatherings, or visits to the local candy store. Our recipe ensures that you get that perfect caramel-to-chocolate-to-pecan ratio in every bite. Plus, you can choose to use your favorite homemade caramel or a top-quality store-bought version, based on your preference and time.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 24 candies


  • 12 ounces soft caramels (homemade or store-bought)
  • 6 ounces pecans (halves, toasted)
  • 8 ounces chocolate (semi-sweet, chips are fine)


  • Prepare Your Pecans: Begin by toasting the pecan halves. Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet in a single layer. Toast for 5-7 minutes or until they’re slightly darker in color and aromatic. Let them cool.
  • Melt the Caramel: In a saucepan over low heat, melt the caramels. Stir continuously to ensure it doesn’t burn. If your caramel is too thick, you can add a tablespoon of milk or cream to get a smoother consistency.
  • Chocolate Prep: In a separate bowl, melt the chocolate chips either in a microwave (in 20-second bursts, stirring in between) or over a double boiler. Stir until smooth.
  • Assembling the Turtle Candy: On a parchment paper-lined tray, place three pecan halves in a “Y” shape. Spoon a dollop of melted caramel in the center of the pecans. Ensure the caramel touches all three pecans, so they stick together. Once all are done, drizzle or spoon the melted chocolate over the caramel, ensuring some pecans are still visible.
  • Let them Set: Place the tray in the refrigerator for 15-20 minutes or until the candies are set.
  • Serve and Enjoy: Once set, remove the candies from the fridge. They can be stored in an airtight container at room temperature for up to a week.

Chocolate-covered homemade turtle candies on parchment paper.

The Secrets Behind Perfect Homemade Turtle Candy:

To master the art of homemade turtle candy, always ensure:

  • Freshness: Use fresh ingredients, especially the pecans, for maximum flavor.
  • Chocolate Quality: Opt for a high-quality semi-sweet chocolate for the best taste and texture.
  • Consistency: The caramel should be smooth and malleable. If too thick, adding a touch of cream can help.

Serving Suggestions:

  • Serve with a glass of cold milk or a cup of coffee for the ultimate indulgent treat.
  • Consider placing them in mini muffin liners for a touch of elegance during special occasions.

Frequently Asked Questions (FAQs):

  • Can I use milk chocolate instead of semi-sweet? Absolutely! The choice of chocolate is up to your personal preference.
  • How long can I store these candies? In an airtight container at room temperature, they last for up to a week. In the fridge, up to 2 weeks.
  • Can I add sea salt on top? Yes, a sprinkle of sea salt can enhance the flavor profile, adding a delightful contrast to the sweetness.

There’s nothing like the satisfaction of creating a beloved candy right in your own kitchen. This homemade turtle candy recipe is simple, quick, and delivers a taste that rivals (or even surpasses!) store-bought versions. Whether you’re making them for a special occasion, as gifts, or just to satisfy your sweet tooth, they’re bound to be a hit. Enjoy the experience and, of course, the delicious result!

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Platter of homemade turtle candies with a glass of milk.