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Turtle candy has a baked pecan base covered in delicious homemade caramel and melted chocolate. They are the perfect treat for sharing!

You also need to try Turtle Thumbprint Cookies and Turtle Cheesecake, which have all the same flavors as these candies.

Turtle candy piled high on a white plate.


We Love Chocolate Turtles!

These chocolate turtle candies are a family favorite (my mom’s all-time favorite) and are often sold and made year round, but they’re especially popular during Thanksgiving and Christmas.

Here’s why we absolutely love them:

  • Flavor combination. The crunchy pecans, the chewy caramel, the chocolate that melts in your mouth. Simply incredible.
  • Homemade. This version is better than any turtle candy I have ever purchased. Plus, they’re less expensive to make than buy.
  • Simple. Don’t be intimidated about the candy-making process, this turtle candy recipe is really quite simple to make and is great to gift.

If you’re on the hunt for candies and cookies to give out around the holidays, make sure to include these homemade turtles!

Why is it called turtle candy? If you use your imagination, the pecans covered in caramel and chocolate look like little turtles – hence the name!

Ingredients

  • whole pecans
  • butter – If you use salted butter reduce the amount of added salt.
  • brown sugar
  • corn syrup – light or dark corn syrup
  • salt
  • sweetened condensed milk – Do not use evaporated milk.
  • vanilla extract
  • chocolate chips – I used milk chocolate chips, but you can use semi-sweet or dark chocolate chips.
  • vegetable oil – or shortening

How to Make Turtle Candy

  1. PECANS. Place pecan halves in a single layer on a baking sheet. Bake at 350°F for about 10 minutes or till lightly browned and fragrant. Let cool. Arrange in clusters of 3-4 on silicone liners or parchment paper.
  2. CARAMEL. Combine butter, brown sugar, corn syrup, and salt in a 6-quart pot. Bring to a boil over medium heat. Add the sweetened condensed milk and vanilla.
  3. CORRECT TEMP. Continue cooking and stirring till the mixture reaches 235-240°F.
    • I like to use the ice water test, it’s more accurate. Drop a small spoonful of the hot caramel into a bowl of ice water. When you take it out, you should be able to roll it into a ball. Then it’s done.
  4. ASSEMBLE. Quickly spoon the caramel over the pecan clusters, making sure the caramel is touching each of the pecans. Let sit to harden.
  5. CHOCOLATE. Melt the chocolate chips and oil in the microwave at half power, stirring often till smooth. Spoon chocolate on top of each layer of caramel (sprinkle with salt if desired). Let sit for 1-2 hours, or till hardened.

Variations

  • Start with a pretzel base, top with chocolate, then add caramel and pecans.
  • Top with sea salt to give more contrast in flavors.
  • Use melted white chocolate on top instead of milk chocolate.

Store-bought caramel

If you are running short on time, you can use store-bought caramels.

  • Use about 25-30 soft store-bought Kraft caramels or a bag of caramel bits.
  • Melt them in the microwave in 30-second intervals, stirring in between.
  • If the caramels are a bit tough, add a little spoonful of half and half to yield a smoother end result. Pour over the pecans to solidify them together.

Recipe Tips

Use these simple tips when making caramel for this recipe!

  • Use a candy thermometer to ensure the caramel reaches 235-240°F.
  • Elevation may play a role in how long to boil the caramel and what temperature it should reach. To test, use the following tips:
    • In general, subtract 2° from the stated temperature for every 1,000 feet above sea level. For example, if you are 4,000 feet above sea level, subtract 8° from the stated recipe making it 227-232°F. 
Turtle clusters topped with caramel and chocolate.

storing info

  • STORE. Store chocolate turtle candy at room temperature in an airtight container so the caramel stays soft.
  • FREEZE. For long-term storage, place caramel turtles in a freezer-safe container and freeze for 4-6 weeks. Set them out on the counter to soften, or you may be asking Santa for your two front teeth.
Close up of a pile of turtle candy on a white plate.

For more holiday candy, try:

4.94 from 167 votes

Turtle Candy Recipe

By: Lil’ Luna
Turtle candy has a baked pecan base covered in delicious homemade caramel and melted chocolate. They are the perfect treat for sharing!
Servings: 36
Prep: 10 minutes
Cook: 15 minutes
Rest: 1 hour
Total: 1 hour 25 minutes

Ingredients 

  • 3 cups whole pecans
  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup corn syrup
  • dash salt
  • 7 ounces sweetened condensed milk (half of a 14 ounce can)
  • ½ teaspoon vanilla extract
  • cups chocolate chips (I used milk chocolate chips)
  • ½ teaspoon vegetable oil or shortening

Instructions 

  • Place pecans in a single layer on a baking sheet. Bake at 350°F for about 10 minutes or till lightly browned and fragrant. Let cool. Arrange in clusters of 3-4 on silicone liners or parchment paper.
  • Combine butter, brown sugar, corn syrup, and salt in a 6-quart pot. Bring to a boil over medium heat. Add the sweetened condensed milk and vanilla.
  • Continue cooking and stirring till the mixture reaches 235-240°F. I like to use the ice water test, it's more accurate. Drop a small spoonful of the hot caramel into a bowl of ice water. When you take it out, you should be able to roll it into a ball. Then it's done.
  • Quickly spoon the caramel over the pecan clusters, making sure the caramel is touching each of the pecans. Let sit to harden.
  • Melt the chocolate chips and oil in the microwave at half power, stirring often till smooth. Spoon chocolate on top of each layer of caramel. Let sit for 1-2 hours or till hardened.

Video

Notes

  • STORE. Store chocolate turtle candy at room temperature in an airtight container so the caramel stays soft.
  • FREEZE. For long-term storage, place caramel turtles in a freezer-safe container and freeze for 4-6 weeks. Set them out on the counter to soften, or you may be asking Santa for your two front teeth.

Nutrition

Serving: 36g, Calories: 172kcal, Carbohydrates: 19g, Protein: 2g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 37mg, Potassium: 63mg, Fiber: 1g, Sugar: 18g, Vitamin A: 115IU, Vitamin C: 0.3mg, Calcium: 37mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe inspired by Jamie Cooks It Up!

Thanks for sharing this recipe with us Kara! For more amazingly delicious recipes by her, head over to Creations by Kara!!



About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




188 Comments

  1. 5 stars
    I love this recipe it reminds me of the ones we had growing up. This one is truly a keeper thank you for sharing it with us ❤️

  2. 5 stars
    I loved this recipe! I didn’t have any condensed milk, so I sent hubby to the store to get sweetened condensed milk, only he came back with evaporated milk, so I had to send them out again, but I told them they would be worth it, and they were! My grandson helped me, and we had so much fun making the “turtles“. Thanks so much. I love all your recipes! Merry Christmas Kristyn

  3. 5 stars
    These are the best. The perfect combination of pecans. caramel and chocolate. I love every bite of this confection and make them year round. They are perfect for any occasion.

  4. 5 stars
    I made these for a friend to serve a week from now — should she store them in the fridge or the freezer? FYI they are delicous!
    Thank you,
    VIcki

  5. These have become a friends and family favorite! I made about 500 of them last Christmas!!! A little burned out to say the least. Absolutely delicious. My only correction would be that half of the sweetened condensed milk is not 7 ounces. Measure the whole can out and use half. You will be not be disappointed making these…also, I sprinkle with sea salt at the end when they’re done.

  6. 350 degrees for 10 minutes in my oven burned all the pecans! 3 cups of nuts wasted. Maybe warn people to check after 5 minutes.