đ„ Step-by-Step Instructions
1. Toast the Pecans
In a large skillet over medium-high heat, toast the pecan halves for 2â3 minutes, stirring frequently until they become fragrant. Remove from heat.
2. Prep Your Baking Sheets
Line two large baking sheets with parchment paper and lightly spray with nonstick cooking spray.
Arrange the toasted pecans in small clusters of three (like a triangle), leaving space between each to allow room for the caramel and chocolate.
3. Make the Caramel
In a medium saucepan, melt the butter over medium-high heat. Stir in brown sugar, corn syrup, and sweetened condensed milk.
Bring the mixture to a gentle boil, stirring constantly. Continue cooking until it reaches 235°F to 240°F (soft ball stage) on a candy thermometer. This will take several minutesâkeep stirring so it doesnât burn!
Once it hits the right temperature, remove from heat and stir in the vanilla extract.
4. Assemble the Clusters
Using a spoon, drizzle about œ tablespoon of the warm caramel over each pecan cluster. Let them sit while you prepare the chocolate.
5. Melt the Chocolate
Create a double boiler by filling a saucepan with about ÂŒ full of water and placing a heatproof bowl on top (make sure the bowl doesnât touch the water).
Heat over medium, and add the chocolate chips to the bowl. Stir occasionally until smooth and fully melted, then stir in the shortening for extra shine and smoothness.
6. Finish with Chocolate
Spoon about œ tablespoon of melted chocolate over each caramel-covered cluster, spreading slightly to cover.
Optional: Sprinkle a tiny pinch of coarse salt on top for that sweet-salty kick!
đ« Let Them Set & Enjoy
Let the clusters cool at room temperature until the chocolate sets, or refrigerate briefly to speed things up.
Store in an airtight container with parchment paper between layers to prevent sticking.
đ Perfect for Gifting
These Chocolate Pecan Turtle Clusters are a classic homemade candyâideal for holidays, parties, or edible gifts. They look fancy, taste amazing, and keep well!