Save This Recipe
Just drop your email here and We'll send it right away!
Let’s be honest—some days just call for chocolate. And caramel. And a little crunch.
These Chocolate Pecan Turtle Clusters are one of those sweet indulgences that feel fancy but are surprisingly easy to make at home. We’re talking toasted pecans, creamy homemade caramel (yes, you can do this!), and a generous swirl of melted milk chocolate over the top. They’re the kind of thing you’d see behind glass at a bakery and think, “I could never pull that off.” But you totally can.
They’re perfect for holiday gifting, cookie trays, or just sneaking one from the fridge when no one’s looking. (Guilty.)
Why You’ll Love These:
Great for gifting – Pop a few in a box, tie it with a ribbon, and you’ve got a handmade present that never disappoints.
Simple ingredients, big payoff – No need for candy molds or fancy tools.
Sweet, buttery, crunchy – Every bite has that perfect balance.
Impressively homemade – They look like you spent all day, but we’ll keep the truth between us.
Ingredients You’ll Need:
Pecans – Toasted to bring out that buttery crunch.
Sweetened condensed milk – This is the base of our rich caramel. Don’t swap it with evaporated milk—they’re not the same!
Brown sugar, butter & corn syrup – These make the caramel glossy and gooey.
Milk chocolate chips – Smooth, sweet, and classic. You can swap for dark chocolate if you prefer.
Shortening – Just a dab to make the chocolate easier to drizzle and shiny once set.
Vanilla – Because every good caramel needs it.
Full measurements and steps are in the recipe card below.
Let’s Make Them
Step 1: Toast the Pecans
Start by placing your pecans in a dry skillet over medium heat. Stir them every so often—once they’re fragrant and slightly darker in color (about 3–5 minutes), pull them off the heat. Let them cool on a plate. (And try not to eat them all. It’s hard. I get it.)
Step 2: Set Up Your Space
Line a couple of baking sheets with parchment paper and lightly spray the paper so nothing sticks.
Now arrange your toasted pecans into little clusters—three or four pecans per pile, spaced out nicely so they don’t run into each other once the caramel and chocolate hit.
Step 3: Make the Caramel
In a medium saucepan, melt ½ cup of butter over medium-high heat. Then stir in:
1 cup brown sugar
½ cup light corn syrup
7 oz sweetened condensed milk
Keep stirring as it bubbles away—this helps it cook evenly and keeps things from sticking or burning.
Attach a candy thermometer and cook until the mixture reaches 235–240°F (the soft ball stage). I usually stop around 234°F because the heat keeps climbing even after the burner’s off.
Take it off the heat and stir in ½ tsp of vanilla extract.
Smell that? That’s your kitchen turning into a candy shop.
Step 4: Add the Caramel
Working fairly quickly (before the caramel firms up), spoon about 1½ teaspoons of caramel onto each pecan cluster. Try to get a little on each nut to help everything stick together.
If the caramel starts setting up, don’t panic—just warm it gently again and keep going.
Step 5: Melt the Chocolate
In a microwave-safe bowl, combine:
12 oz milk chocolate chips
½ tsp shortening
Microwave in 30-second bursts, stirring between each, until smooth and glossy.
You’re looking for a pourable texture here—something you can drizzle without it pooling too much.
Step 6: Finish the Clusters
Spoon about 1½ teaspoons of melted chocolate over each caramel-covered cluster. You can drizzle or swirl—either way, they’re going to be beautiful.
Let everything cool at room temperature until fully set. If you’re impatient like me, you can slide the trays into the fridge for 20–30 minutes to speed things up. Just keep them covered so they don’t pick up any fridge smells.
Ways to Serve & Gift
Pack them in a little tin or a cellophane bag tied with twine. Perfect for neighbors, teachers, or hostess gifts.
Crumble a few over vanilla ice cream for the ultimate turtle sundae.
Pair with coffee or a glass of milk for the coziest dessert plate.
Storage Tips
Room Temp: Store in an airtight container for up to a week. Layer with parchment if stacking.
Freeze: These freeze well! Layer them in a container with parchment paper and freeze for up to 3 months. Just thaw at room temp before serving.
Avoid humidity: Moisture can mess with the chocolate finish, so store in a cool, dry place—not the fridge long-term.
Easy Variations
Want to mix things up? Here are a few fun twists:
Dark Chocolate Lovers: Swap milk chocolate for dark or even bittersweet.
Salted Caramel: Sprinkle sea salt on top while the chocolate is still melty.
Nut Mix: Sub in chopped almonds or walnuts if that’s what you’ve got on hand.
Espresso Kick: Add a pinch of espresso powder to your caramel to deepen the flavor.
Decorative Drizzle: After the milk chocolate sets, add a thin drizzle of white chocolate for a little flair.
Final Thoughts
I love making these turtle clusters because they hit all the right notes—sweet, salty, creamy, crunchy—and they look way more complicated than they are. You don’t need a candy thermometer collection or a pastry degree. Just a little time, a few good ingredients, and maybe a spare spoon to taste-test along the way.
Give them a try, make a double batch (trust me), and don’t forget to stash a few aside for yourself before they disappear.
Happy candy making!
Chocolate Pecan Turtle Clusters
Ingredients
- 2 cups pecan halves toasted
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ cup light corn syrup
- 7 oz sweetened condensed milk
- ½ tsp vanilla extract
- 12 oz milk chocolate chips
- ½ tsp shortening
Instructions
- Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Cool on a plate.
- Line two baking sheets with parchment and lightly spray. Arrange pecans into small clusters of 3–4 pieces each.
- In a saucepan, melt butter over medium-high heat. Stir in brown sugar, corn syrup, and sweetened condensed milk. Stir constantly while cooking.
- Attach a candy thermometer and cook until mixture reaches 235–240°F. Remove from heat and stir in vanilla extract.
- Quickly spoon about 1½ teaspoons of caramel over each pecan cluster. Work fast — rewarm if needed.
- In a microwave-safe bowl, combine chocolate chips and shortening. Microwave in 30-second intervals, stirring between, until smooth.
- Spoon about 1½ teaspoons of melted chocolate over each cluster. Let cool at room temp or chill briefly to set.
- Store in an airtight container up to 1 week, or freeze for longer storage.