I’ve been making these classic turtle candies for the past 30 years, continuing a family tradition that my mom started more than two decades before me. These homemade treats have stood the test of time, winning over family, friends, and anyone lucky enough to receive a batch as a gift. What makes turtle candies so special is the irresistible combination of textures and flavors: crunchy toasted pecans, rich and chewy caramel, and a smooth layer of semi-sweet melted chocolate on top.

Each bite is the perfect blend of nutty, sweet, and chocolatey goodness, and the best part is—they’re surprisingly easy to make. To get started, gather your ingredients: you’ll need 12 ounces of soft caramels, either store-bought or homemade, 6 ounces of pecan halves, and 8 ounces of semi-sweet chocolate chips or chopped chocolate bars. Begin by preparing the pecans. Preheat your oven to 350°F and spread the pecan halves out on a baking sheet in a single layer.

Toast them in the oven for about 8 to 10 minutes, or until they’re lightly browned and fragrant. Keep a close eye on them—pecans can go from perfectly toasted to burned in a flash. Once they’re out of the oven, allow them to cool completely before assembling your turtle clusters. Next, melt the caramels. Place them in a microwave-safe bowl and heat them in 30-second intervals, stirring well after each one until the caramel is fully melted and smooth. If you prefer using the stovetop, melt the caramels slowly in a saucepan over low heat, stirring constantly to prevent burning. While the caramel is melting, line a baking sheet with parchment paper or a silicone baking mat to make cleanup easier later. Now it’s time to assemble your turtle candies.

Arrange the toasted pecans in small clusters of three or four halves, shaped like a turtle’s legs and head. Spoon about a tablespoon of melted caramel over the center of each pecan cluster, letting the caramel drizzle over the nuts to hold them together. Let the caramel sit and set for about 10 to 15 minutes before moving on to the chocolate. When the caramel has cooled and set, melt the chocolate. Just like with the caramel, microwave the chocolate in 30-second intervals, stirring each time until it’s silky and fully melted. Or if you prefer, use a double boiler over simmering water for a slower, more controlled melt.

Once melted, spoon about a tablespoon of chocolate onto each caramel-pecan cluster, making sure the caramel is completely covered. Use the back of your spoon to gently spread the chocolate into an even layer. Set the tray aside at room temperature for about an hour so the chocolate can firm up naturally, or if you’re in a hurry, pop it in the fridge for 20 to 30 minutes. Once the chocolate is set, your turtle candies are ready to enjoy. These treats make wonderful gifts during the holidays, birthdays, or any time you want to share something homemade and heartfelt. Just package them in a decorative tin or gift box and you’ve got a sweet and thoughtful present. As for storage, turtle candies should be kept in an airtight container. They’ll stay fresh at room temperature for up to one week, or you can refrigerate them for up to two weeks—though honestly, they rarely last that long in our house. This recipe has been a staple in my kitchen for decades and never fails to bring a smile to everyone’s face. There’s something truly satisfying about continuing a tradition that brings joy with every batch. Whether you’re just discovering turtle candies for the first time or carrying on a family recipe of your own, this simple yet decadent treat is sure to become a favorite in your home, just like it has in mine for over 30 years.