Chocolate Pecan Turtle Clusters Recipe
These Chocolate Pecan Turtle Clusters are pure indulgence — buttery toasted pecans, rich homemade caramel, and silky milk chocolate come together in the most delicious bite-sized treat. Perfect for holidays, gifts, or anytime you need a sweet fix, they’re easy, nostalgic, and irresistibly good.
Equipment
- Large skillet
- 2 large cookie sheets
- Parchment paper
- Cooking spray
- Medium saucepan
- Candy thermometer
- Microwave-safe bowl
- Spoon
Ingredients
- ½ cup butter
- 2½ cups pecans
- 1 package of milk chocolate chips
- ½ tsp vanilla
- ½ cup light corn syrup
- 7 oz sweetened condensed milk
- 1 cup brown sugar
- ½ cup shortening
Instructions
- Toast 2 1/2 cups of pecans in a large skillet over medium-high heat, stirring occasionally, until they darken slightly and become fragrant, which should take just a few minutes.
- Line two large cookie sheets with parchment paper, spray with cooking spray, and arrange the pecans into clusters of three, leaving about an inch between each cluster.
- In a medium-sized saucepan, melt 1/2 cup butter over medium-high heat, then add 1 cup brown sugar, 1/2 cup light corn syrup, and 7 ounces sweetened condensed milk.
- Increase the heat slightly and stir continually, cooking until the mixture reaches 235–240°F; remove from heat around 234°F to allow the residual heat to finish the caramel.
- Stir in 1/2 teaspoon vanilla.
- Quickly drizzle about 1 1/2 teaspoons of caramel over each pecan cluster, making sure the caramel touches all the nuts to stick them together.
- In a microwave-safe bowl, melt 12 ounces of milk chocolate chips, heating in 30-second intervals and stirring between each.
- Add 1/2 teaspoon shortening to the melted chocolate, let it sit for a minute or two, then stir until smooth.
- Spoon about 1 1/2 teaspoons of melted chocolate over each cluster, swirling it gently with the back of your spoon.
- Let the clusters cool and harden completely before serving or packaging.
Notes
- Toasting the pecans intensifies their flavor and gives the clusters a delicious nutty crunch.
- Watch the caramel closely; even a few degrees over 240°F can make it too hard instead of chewy.
- Adding a little shortening to the chocolate makes it smoother and easier to spread without seizing.