Chocolate Caramel Pecan Candies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Toasted pecans topped with melted caramels, then layered with two kinds of chocolates. Very similar to Turtles only they use white chocolate as well!
Course: Dessert
Cuisine: Candy
Servings: 16 Candies
Author: Kim Beaulieu
  • 1 heaping cup of pecans
  • 16 chewy caramels I used Werther's Original
  • 1 cup white chocolate
  • 1/4 cup of milk chocolate
  1. Preheat oven to 350 degrees F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Arrange pecans on cookie sheet in a single layer. Bake for about 8 to 10 minutes, or until lightly toasted. I always say the nuts are done when you can smell them.
  4. Allow pecan to cool. Then arrange them into 16 clusters on the pan. I find keeping them all flat works better, if you try to stack they just shift when moving the cookie sheet.
  5. Place a caramel on top of each cluster of pecans.
  6. Pop the cookie sheet in the oven, bake for about 2 to 3 minutes. Watch closely as you want the caramel to melt but not so much that it spreads too much. You want it to melt just enough to soften but not become a flat mess. Remove the cookie sheet from the oven and allow to cool completely.
  7. Melt the white chocolate. I like doing mine with the double boiler method. I place a saucepan of water on the stove, warm over medium heat, place a heat proof bowl over top with the chocolate inside and melt until smooth. Spoon the melted white chocolate over top of the clusters. I like keeping it in the middle so you see the caramel and pecans sticking out from underneath. Allow to cool.
  8. With the same double boiler method melt the milk chocolate. Then drizzle that over top of the clusters.
  9. Pop them in the fridge until they set.
  10. Serve with a big old "Mmm, I love Turtles" smile!
Recipe Notes

Recipe Credit to Woman's Day Pecan Caramel Candies

Nutrition Facts
Chocolate Caramel Pecan Candies
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.