Turtle candy is a delicious confection that can be made at home with only a few ingredients. The familiar combination of caramel, chocolate, and pecans has been around for generations – but what makes it so special? It’s the unique process that goes into making each piece!
This is inspired candy and has all the flavors of turtle candy with more pecans. No, they do not look like turtles, but they taste better than them!
Making turtle candy is a little involved and does require some patience. You will need to wait for each layer to set before adding another one to the top. Trust me though, the end result is worth all of the waiting!
Plus, you’ll have plenty of delectable treats to share because this recipe makes 34 large, irresistible turtle candies. As a result, it’s a perfect recipe to make for a party dessert!
Before reading any further – If you don’t have a candy thermometer, I highly recommend that you purchase one before making this recipe. It can be found at any kitchen store or at Walmart for under $10.00. It’s definitely worth owning in case you want to make more candy recipes in the future.
Now let’s get started on learning how to make these sweet little candies!
What is a Turtle Candy Made of?
Turtle candy consists of caramel, chocolate, and pecans wrapped in a soft caramel-like exterior. The contrast between the crunchy nuts and smooth chocolate with the chewy caramel makes for an interesting texture that everyone will love!
How to Make Turtle Candy
Many people love turtles and many people love candy, but few know that you can make your own turtle candies at home with just a few ingredients. The process of making this confection is fun and relatively easy, so try it out! Here’s a summary of how to make your own turtle candies at home:
Toast the Pecans – Add halved raw pecans on a large baking sheet. Bake them for 10 minutes in a 350 degree heated oven. Toasting the pecans adds a deep, rich flavor that makes these candies taste so delicious. Once toasted, remove the pecans from the sheet and coat the pan with parchment paper.
Arrange the Pecans on the parchment paper-lined baking sheet into 34 separate groups that are 2″ – 2 1/2″ wide.
Cook the Caramel – In a 5-quart stockpot, add the light brown sugar, corn syrup, and butter. Bring to a boil over medium heat. Add in the salt, vanilla, and sweetened, condensed milk. Continue cooking and stirring the mixture until the candy thermometer reaches 240 degrees F. Once at temperature, remove caramel from the heat and allow it to cool for 5 minutes to thicken. This will allow for an easier to spoon caramel.
Top Pecans – Once the caramel has cooled a bit, spoon 3/4 of a tablespoon over each bunch of pecans. Place the baking sheet in the fridge to harden the caramel for 15 minutes before adding the chocolate.
Melt the Chocolate – In a microwave-safe glass bowl, add the milk chocolate chips and vegetable shortening. Heat morsels in 30-second intervals stirring in-between each. Do not get the chocolate wet or overcook or it will harden and seize. Even on drop of water can cause destruction. Once creamy, remove the caramel topped pecans from the fridge, and spoon about a tablespoon of chocolate over each caramel nut cluster.
Chill – Once all are topped, return the candy to the fridge to allow for the chocolate to harden. Enjoy once the chocolate is firm.
Tips for Success
Always toast the nuts for the best flavor- this also removes bitterness from the nuts.
The caramel must be made with patience and attentiveness. You do need a candy thermometer because too low of a temp will result in runny caramel and too high will make caramel that cannot be bitten into (like glass). The change over happens fast so have everything ready to go.
Allowing the caramel to sit over the pecans for 5 minutes helps it to settle a bit as the chocolate topping is prepared.
Do not microwave the chocolate (or temper in a double boiler) until the caramel is prepared.
Do not get the chocolate wet. Make sure the stirring spoon, and bowl are completely dried before using them. The use of shortening help to make these creamy. Microwave on 50% less power and stir in-between each.
Always use quality parchment or wax paper for the setting process. Cheap dollar store varieties are not as nonstick as they claim!
How to Store Turtle Candy
The best way to store turtle candies is in the refrigerator because the homemade caramel can become sticky. I recommend cutting small squares of parchment paper and adding each turtle to one piece.
Another way you could store them is to place a piece of parchment or wax paper in-between layers of the candies to prevent each layer from sticking to each other.
More Holiday Sweet Treats
Looking for some more holiday sweet treats? Check out these other easy confections you can make at home.
Mini Mint Chocolate Cream Pies
Irresistible Homemade Turtle Candy
Equipment
- Oven
- Stovetop
- Refrigerator
- candy thermometer
- 5-quart stockpot
- large baking sheet
- parchment paper
- tablespoon
- wooden spoon
- measuring cup & spoons
Ingredients
- 3 cups pecan halves
Caramel
- ½ cup unsalted butter
- 7 ounces sweetened condensed milk
- 1 cup light brown sugar
- ½ cup light corn syrup
- pinch salt
- ½ teaspoon vanilla extract
Chocolate
- 1½ cups chocolate morsels milk chocolate chips
- 1 teaspoon vegetable shortening
Instructions
- Add halved raw pecans on a large baking sheet. Bake them for 10 minutes in a 350 degree heated oven. Toasting the pecans adds a deep, rich flavor that makes these candies taste so delicious. Once toasted, remove the pecans from the sheet and coat the pan with parchment paper.
- On the parchment paper-lined baking sheet into 34 separate groups that are 2″ – 2 1/2″ wide.
- In a 5-quart stockpot, add the light brown sugar, corn syrup, and butter. Bring to a boil over medium heat. Add in the salt, vanilla, and sweetened, condensed milk. Continue cooking and stirring the mixture until the candy thermometer reaches 240 degrees F. Once at temperature, remove caramel from the heat and allow it to cool for 10 minutes to thicken. This will allow for an easier to spoon caramel.
- Once the caramel has cooled a bit, spoon 3/4 of a tablespoon over each bunch of pecans. Place the baking sheet in the fridge to harden the caramel for 15 minutes before adding the chocolate.
- In a microwave-safe glass bowl, add the milk chocolate chips and vegetable shortening. Heat morsels in 30-second intervals stirring in-between each. Once creamy, remove the caramel topped pecans from the fridge, and spoon about a tablespoon of chocolate over each caramel nut cluster.
- Once all are topped, return the candy to the fridge to allow for the chocolate to harden. Enjoy once the chocolate is firm.
Have you tried this with dark chocolate?
Wondered how it would taste. Not a huge fan of milk chocolate.
Hello, you can most certainly do milk, dark, or even white chocolate!
Do you sell your turtle pecan candy. I would definitely love to place an order.
Hello, sorry I do not. Hope you can find some delicious Turtle candy this season!
You failed to mention why it is called Turtles. You have to arrange the bass pecans in such a manor where four pecans would represent the legs, and one would represent the head. Then the pecans are arranged on top to represent the shell of a turtle. Just piling them up as you suggest would just be caramel chocolate candies and not Turtles!
Hi, I didn’t fail to mention anything because these are “inspired” hence the name of them.
Man, some people are rude and just can’t be kind! They look fabulous and I can’t wait to make NOT turtles candy 🤣 Thanks for the recipe
These are NOT true turtles. What you have are dopped piles of pecans/chocolate/caramel.
Sorry, but I never said they were. Hope you enjoy this turtle candy – not “turtles”.
Which one works betterfFor Dark Chocolate Extra dark chocolate or Bittersweet
I think you can do milk, or dark. Stay away from semi-sweet because that is bitter in my opionion.
Some days you just wonder what people are so angry about!!!
Love these!
Can you freeze the candies?
Hello Jolynn,
You sure can! Freeze in an airtight container with layers of parchment or wax paper in between each to keep them safe.
These look delicious. And I love that you put so many pecans in them. The actual “turtles” you buy from the store are a little skimpy on the pecans, in my opinion. Thanks for the recipe!
It’s a snowy day in Minnesota & a good day to make these delectable delights for holiday gifts. Thank you for posting this.
Can you use jarred caramel?
Hello, you cannot use that as it will not set.
The best shortcut you can do is to use Kraft caramels. They will still need to be heated until they melt though.
I made these for my upcoming “sweets” exchange and think they will be a big hit (as I’m terrible at making cookies)! I bought a candy thermometer and made caramel for the first time. Thank you for your easy instructions and delicious recipe!
Hi Mindy,
That is so awesome that you now own a candy thermometer! I hope it gets lots of use and that you enjoy the Turtle candy.
I don’t care what they are called I’m making them now and they look delicious. Can’t wait to try them. Thank you for sharing.
Hello thank you for sharing this recipe! Will the chocolate be firm at room temperature or should the clusters be kept in the fridge until ready to serve? Have you tried them with sea salt or pink Himalayan salt??
Hello, they should be kept in the fridge. Some sea salt would make for a delicious sweet and salty balance!
why did my carmel get hard
Hi Tonya,
This depends on a few things. Did you use my exact recipes? This process should not produce hard caramel. Did you use candies, or this homemade caramel?
This is a great recipe! I made it for my son’s birthday and everyone loved it!
Well I did it. I guess I cooked the caramel too long. They are hard. Might have been better if I didn’t let it cool. I guess my candy thermometer isn’t calibrated right.
Oh yeah. How am I ever going to get the pot clean!! The caramel is stuck in it.
How long does the candy keep?
Frozen, up to 3 months. In the fridge, up to 3 weeks when wrapped tightly.
Made today, delicious. The caramel sauce was so good and so much better than having to unwrap the bagged ones!
Thank you for such a great recipe and those super helpful notes. The importance of good parchment paper cannot be overstated. I made this four times to include in my Christmas candy bags and have gotten rave reviews. The only tweak I made was to replace the chocolate chips and shortening with Ghirardelli Milk Chocolate dipping wafers and I used the double boiler method since I seemed to better be able to manage the exact moment of melt. I found that letting it just melt and not going beyond that, even cooling a bit before using, was optimal. It didn’t over-run and created just a lovely level of thickness. The first batch, I went cheap on the paper and regretted it. I also didn’t toast the pecans on the first batch and regretted being lazy as well. All the instructions you provided are there for a reason. Third time was the charm but unfortunately, when I put on my pants this morning, I could tell I had been sampling my own goods. Thanks for sharing this recipe!
Trying your recipe tomorrow, curious if you’ve ever used sweetened condensed milk cooked in the can to get your Carmel and how it worked
Sorry, I never have! Hope they came out good!
Is it 7 fluid ounces of sweetened condensed milk or 7 ounces by weight?
7 ounces is 7 ounces!
Should I cut the parchment paper squares from where they were baked or will they stick to a new parchment paper square..?. I hope u understand what I am saying..reading back over it I’m not sure..!!
Hello, they are assembled on parchment but will pop off once cooled. You could repurpose the older parchement if you wanted, but I typically cut out new squares.