Yesterday, I thought to myself, “Self, you should make some dark chocolate sea salt turtle candy.”
And so I did.
Be prepared to have someone hide these from you after you make them lest you eat the entire batch. You may think I’m exaggerating, but I am not. These are obscenely delicious. Every bite explodes in your mouth with the sweetness of caramel, the decadence of dark chocolate, the satisfying crunch of toasted pecans, and just a touch of salt to counteract the sweet. If you love Turtle Candies, you’re going to love this sophisticated take on the original. Honestly, these are the best turtle candies my husband and I have ever tasted. We agreed, we’re never going to buy them again, we’re going to make them.
We are thinking about making them as Christmas gifts, if we can stop eating them long enough to put them into a cellophane bag and wrap them with a bow. The struggle is real, people.
- Halved Pecans (unsalted, raw)
- 1 Bag Kraft Caramels or Kraft Caramel Melts
- 2 Bags Ghirardelli 60% Chocolate Chips
- 1 tbsp. heavy cream or half and half
- Sea Salt
- Parchment Paper
- Line two cookie sheets with parchment paper.
- Pour pecans on one sheet, heat in a 350 degree oven for about five minutes to roast. Don't burn them!
- Melt chocolate on stove using a double boiler method. (Heat water to medium high, stir chocolate until it melts thoroughly, remove from heat and place on a heat pad next to your lined trays.)
- Add caramels and 1 tbsp. cream to a pot and melt on stove using a double boiler method. (Heat water to medium high, stir caramel and cream until it melts thoroughly, remove from heat and place on a heat pad next to your lined trays.)
- Place a dollop of chocolate on the sheet, space them several inches apart.
- While chocolate is hot, place four whole pecans radiating from center and one smaller or broken pecan in the center.
- Place tray in freezer for several minutes until chocolate sets.
- Add a dollop of caramel to the top of each candy cluster.
- Add a dollop of chocolate on top of the caramel. (These doesn't have to be perfect or pretty.)
- Sprinkle sea salt on top.
- Place in freezer for about five minutes or so until chocolate cools and sets.
- Layer on a plate with parchment paper to keep candies from sticking together.
Gooey, chocolatey, salty, crunchy goodness in every bite!
So much yum.
Resistance is futile!
Grab some of the goodies we used to make our Dark Chocolate Sea Salt Turtle Candies: (These are affiliate links, if you click on a link and make a purchase we get a small percentage of the sale. That’s how we keep the pantry stocked, folks.)
If you make some of our Dark Chocolate Sea Salt Turtle Candy, we’d love to see it! Share photos on our Facebook page and if you’re so inclined, you can like our page. You can join our Facebook LIVE DIYday events in the coming weeks!