Chocolate Pecan Turtle Clusters

Description

Chocolate Pecan Turtle Clusters are a decadent, bite-sized treat that combines the rich flavors of buttery pecans, gooey caramel, and smooth chocolate. Inspired by the classic turtle candy, these clusters are easy to make, naturally gluten-free, and perfect for gifting or snacking. Each bite delivers a satisfying crunch, a chewy caramel center, and a silky chocolate coating.

Ingredients (Makes about 20–25 clusters)

• 1 cup pecan halves (toasted for extra flavor)

• 1 cup granulated sugar

• 6 tablespoons unsalted butter

• 1/4 cup heavy cream

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon sea salt

• 8 oz (about 1 cup) semisweet or dark chocolate chips

• Optional: A pinch of flaky sea salt for topping

Instructions

Step 1: Toast the Pecans

1. Preheat oven to 350°F (175°C).

2. Spread pecans on a baking sheet in a single layer.

3. Toast for 8–10 minutes, stirring once, until fragrant.

4. Let them cool slightly.

Tip: Toasting intensifies the nutty flavor and enhances the crunch.

Step 2: Make the Caramel

1. In a medium saucepan, melt butter over medium heat.

2. Add sugar and stir continuously until it turns golden brown.

3. Slowly add heavy cream while stirring (careful, it will bubble).

4. Stir in vanilla and salt.

5. Cook for another 2–3 minutes until caramel thickens slightly.

Tip: Use a candy thermometer—caramel should reach around 235–240°F for the perfect consistency.

Step 3: Assemble the Clusters

1. Line a baking sheet with parchment paper.

2. Arrange 2–3 pecan halves in small clusters on the sheet.

3. Spoon about 1 teaspoon of caramel over each pecan cluster.

4. Allow clusters to cool slightly, just until caramel is tacky.

Step 4: Coat with Chocolate

1. Melt chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring frequently.

2. Spoon or drizzle chocolate over each caramel-pecan cluster.

3. Optional: Sprinkle with a tiny pinch of flaky sea salt.

4. Chill in the refrigerator for 30 minutes until chocolate is set.

Serving Suggestions

• Serve chilled or at room temperature.

• Perfect for holiday gifts: place in decorative boxes or cellophane bags.

• Can be enjoyed as a sweet snack with coffee or tea.

Notes & Tips

• Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for 1–2 weeks.

• Caramel consistency: If caramel is too thin, cook 1–2 minutes longer; if too thick, add a splash of cream.

• Chocolate coating: For shinier chocolate, temper it or add a teaspoon of coconut oil while melting.

• Nut alternatives: Walnuts or almonds work well in place of pecans.

Servings

• Makes 20–25 clusters

• Serving size: 1 cluster

Nutritional Info (per cluster, approx.)

• Calories: 120 kcal

• Fat: 8 g

  • Saturated Fat: 3 g

• Carbohydrates: 12 g

  • Sugar: 10 g

• Protein: 1 g

• Fiber: 1 g

• Sodium: 35 mg

Benefits

1. Nutrient-rich nuts: Pecans provide healthy fats, fiber, magnesium, and antioxidants.

2. Mood booster: Chocolate can stimulate serotonin production, giving a mild mood lift.

3. Quick energy: Caramel and chocolate provide a fast, sweet energy boost in moderation.

Q & A

Q: Can I make these vegan?
A: Yes! Use coconut cream instead of heavy cream and vegan chocolate chips.

Q: Can I make these ahead of time?
A: Absolutely. They store well for 1–2 weeks in the fridge or can be frozen for up to 3 months.

Q: Why is my caramel grainy?
A: Grainy caramel usually happens if sugar crystallizes. Stir gently and avoid splashing sugar on the sides of the pan. Adding a bit of cream at the start can help smooth it.

Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, milk chocolate works but is sweeter and less rich than dark chocolate.

Q: How do I prevent the chocolate from separating?
A: Melt chocolate slowly and avoid overheating. Stir frequently and optionally add 1 tsp of coconut oil to keep it smooth.