Ingredients:
- 1 cup pecan halves
- 1 cup soft caramels (about 30 caramels), unwrapped
- 2 tablespoons heavy cream (or milk)
- 1 cup semisweet chocolate chips
- Sea salt (optional, for sprinkling)
Instructions:
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for about 5-7 minutes, or until fragrant. Let them cool.
- Melt the Caramels: In a small saucepan, combine the caramels and heavy cream. Cook over low heat, stirring frequently until smooth and melted. Remove from heat.
- Prepare the Clusters: Line a baking sheet with parchment paper. Place a cluster of 3-4 toasted pecan halves together on the parchment. Repeat until you’ve made clusters with all the pecans.
- Add Caramel: Spoon a little melted caramel over each pecan cluster, allowing it to drizzle down the sides.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring in between until smooth.
- Coat the Clusters: Drizzle the melted chocolate over each caramel-covered pecan cluster, ensuring they are well coated. You can also dip them fully if you prefer.
- Sprinkle with Sea Salt: If desired, sprinkle a tiny pinch of sea salt on top of each cluster for added flavor.
- Cool and Set: Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is set.
- Serve: Once set, remove the turtle clusters from the parchment paper and enjoy!
Tips:
- Store any leftovers in an airtight container at room temperature or in the fridge for longer freshness.
- Feel free to experiment with different nuts or chocolates for variety!