This Chocolate Pecan Turtle Clusters Recipe is a holiday favorite we make for treats every year. With toasted pecans, homemade caramel sauce and chocolate, everyone adores these.
Chocolate and caramel just go so good together, don’t they? It’s quite a rival to the peanut butter chocolate combo! If you like these, you will adore our Twix Cookies and our Rolo Stuffed Salted Caramel Cookies.
Chocolate Pecan Turtle Clusters Recipe
My favorite part of this yummy snack is the homemade caramel sauce made with butter, brown sugar, corn syrup, sweetened condensed milk and vanilla.
If you’re in a pinch, of course you can go the quick route and buy some canned caramel sauce at the store. However, the DIY version really is very simple to make and doesn’t take much time.
What Is A Candy Thermometer?
This type of kitchen thermometer is used only for things like melted chocolate, candy and yes, homemade caramel. They work much quicker than a meat thermometer which can take up to 30 seconds for an accurate reading. You need to work a lot faster than that when you are using sugar.
How To Store Pecan Turtles
You can store these in an airtight container in the fridge once you’re all done. These can be sticky, so you’ll want to put a piece of parchment paper in between each layer of clusters.
If you’re making these for the holidays, you could add some red sprinkles on top for a fun festive look!
Chocolate Pecan Turtle Clusters
- 2 1/2 cups pecan halves
- 1 stick butter
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 3/4 cup + 2 tablespoons sweetened condensed milk
- 1/2 teaspoon vanilla
- 12 ounces milk chocolate chips
- 1/2 teaspoon shortening
- In a large skillet, toast the pecans over medium high heart for a few minutes.
- Line 2 large baking sheets with parchment paper and spray with nonstick cooking spray.
- Arrange the toasted pecans in groups of 3 leaving about an inch of space between each group. Set aside.
- In a medium saucepan, melt the butter over medium-high heat.
- Stir in the brown sugar, corn syrup, and sweetened condensed milk. Cook and stir continuously until it reaches 235-240F on a candy thermometer.
- Remove from heat and stir in the vanilla.
- Drizzle about 1/2 tablespoon of caramel over each cluster, set aside.
- Fill a pot about 1/4 of the way with water, and fit with a bowl that won't touch the bottom of the pot to create a double boiler.
- Heat the pot over medium heat.
- After letting it heat up for a few minutes, start to stir the chocolate chips until they are fully melted and smooth.
- Stir in the shortening and spoon about 1/2 tablespoon on the top of each cluster.
- Once the chocolate has cooled serve immediately or store in an airtight container with parchment paper between each layer of clusters.