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Rate this recipe 4.3/5 (7 Votes)
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  • 2 1/2 cups pecans
  • 1/2 cup salted butter
  • 1 cup brown sugar
  • 1/2 cup light corn syrup
  • 7 ounces sweetened condensed milk
  • 1/2 tsp vanilla
  • 1 (12 ounce) package milk chocolate chips
  • 1/2 tsp shortening


Servings 40
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

Put pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant. Should only take a few minutes. Line two large cookie sheets with parchment paper and spray with cooking spray. Arrange pecans into clusters, three to a group. Leave about an inch between each cluster. To make the caramel place butter into a medium-sized sauce pan and melt over medium high heat. Add brown sugar, light corn syrup and milk to the pan. Increase the heat just a bit and stir it continually until it reaches 235-240 degrees. Stir in vanilla. Carefully drizzle about 1 1/2 teaspoons of hot caramel over each nut cluster working quickly, as the caramel will begin to set up. The caramel will stick the nuts together. Pour milk chocolate chips into a microwave safe bowl and heat in the microwave for 30 second intervals stirring between each interval until melted. Add shortening to the melted chocolate to make it more spreadable. Allow it to sit for a minute or two and then stir thoroughly. Spoon about 1-1/2 teaspoons of melted chocolate over the top of the caramel and nuts, swirling it around along the top with your spoon. Allow the chocolate to harden before serving.


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