Crunchy, chocolatey, and laden with gooey caramel, turtles are one of our absolute favorite classic candies. Tonight’s rendition stays close to the original, featuring creamy caramel, pecans, almonds, and a slathering of dark chocolate. For a little contrast, there’s a sprinkling of Maldon salt at the end!
10 caramel squares
2 tablespoons heavy cream
3 ounces sliced almonds
3 ounces chopped pecans
6 ounces dark chocolate
½ teaspoon Maldon sea salt
1 parchment paper
8″ small nonstick pan
No microwave? No problem. Create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes.
- Prepare Ingredients
Line a baking sheet with parchment paper. Unwrap caramel squares. Roughly chop pecans.
- Make Caramel
In a small nonstick pan over low heat, combine heavy cream and caramel squares. Once caramel squares begin to melt, whisk constantly, until caramel sauce is smooth, 2-3 minutes. Remove pan from heat and stir in almonds and pecans.
- Shape Turtles
Using a tablespoon, carefully scoop 12 mounds of caramel-nut mixture onto parchment-lined baking sheet, spacing 1 inch apart. Set aside to harden slightly while chocolate melts in the next step.
- Melt Chocolate
Place chocolate in a medium heat-safe bowl and microwave in 30-second intervals until melted (see Recipe Tip). Spoon melted chocolate evenly over turtles so nuts are fully covered.
- Plate Turtles
Sprinkle Maldon salt over turtles, and freeze, on baking sheet or plate, until chocolate is solid, 15-20 minutes. Enjoy your homemade candies! Store any leftovers in an airtight container at room temperature for up to 2 weeks.