Easy chocolate pecan turtle clusters recipe
This Easy chocolate pecan turtle clusters recipe creates 24 decadent candy clusters using toasted pecans, homemade caramel, and melted chocolate. The recipe takes approximately 45 minutes from start to finish, with most of that time allowing the clusters to set. Perfect for gift-giving or special occasions, these turtle clusters rival any store-bought version while using simple, wholesome ingredients you likely already have in your pantry.
Equipment
- Large rimmed baking sheet
- Parchment paper or silicone baking mats
- Medium heavy-bottomed saucepan
- Wooden spoon or heat-resistant spatula
- Microwave-safe bowl or double boiler
- Small spoon for drizzling
- Wire cooling rack
Ingredients
- For the Clusters:
- 2 cups pecan halves
- 1/2 cup granulated sugar
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- For the Chocolate Coating:
- 8 oz semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon coconut oil or shortening optional, for smoother coating
Instructions
- Prepare the workspace: Line a large baking sheet with parchment paper. Arrange pecan halves in small clusters of 4-5 nuts each, leaving space between clusters.
- Toast the pecans: Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Set aside to cool.
- Make the caramel: In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts and turns golden amber. Remove from heat and quickly stir in butter, then cream, vanilla, and salt. The mixture will bubble vigorously.
- Assemble clusters: Working quickly, drizzle the warm caramel over each pecan cluster, allowing it to hold the nuts together. Let cool for 15 minutes.
- Melt chocolate: In a microwave-safe bowl, melt chocolate in 30-second intervals, stirring between each, until smooth. Stir in coconut oil if using.
- Coat clusters: Dip each cluster into melted chocolate or drizzle chocolate over the top. Place on parchment paper and let set for 20-30 minutes at room temperature.
Notes
Use fresh pecans for the best flavor and texture
Don't let the caramel get too dark or it will taste bitter
Work quickly when drizzling caramel as it sets fast
If caramel becomes too thick, reheat gently
Chocolate can be tempered for a glossier finish, but it's not necessary for this recipe
Don't let the caramel get too dark or it will taste bitter
Work quickly when drizzling caramel as it sets fast
If caramel becomes too thick, reheat gently
Chocolate can be tempered for a glossier finish, but it's not necessary for this recipe