Homemade Turtle Candy (Pecans, Caramel & Chocolate) – Easy Recipe

Now, I Don’t Like to Start Family Debates, But… 🍫

We’ve gotta talk about homemade turtle candy today! You know the one—pecans, caramel, and a smooth layer of chocolate that melts in your mouth. If your kitchen smells like sweet chocolate and toasted pecans right now, you’re doing something very right.

I remember watching my mama make these during the holidays, usually while my sisters and I hovered around the counter, hoping she’d slip us a warm one straight from the tray. They’re so easy to whip up, yet they feel so fancy. And let me tell you, there’s a reason these little clusters have been around for decades—they’re the perfect blend of sweet, salty, chewy, and crunchy.

But here’s the real question: Do you like your turtles with a thick layer of caramel or just a little drizzle? Let’s settle this debate in the comments—I’m team extra-caramel, no shame in my game!

Ingredients & Instructions: Let’s Get to It!

Alright, friend, let’s turn that sweet craving into a tray of delicious homemade turtle candy. Here’s what you’ll need:

Ingredients

• Pecans – Whole, about 7-8 per turtle
• 1 package (11 oz) Kraft Caramels
• 2 tablespoons water – To melt the caramels
• 1 bag (12 oz) Hershey’s semi-sweet chocolate chips
• 1 cup Reese’s peanut butter morsels
• (Optional) – A pinch of flaky salt for that sweet-salty magic

Instructions

1. Prep Your Workspace
   Line a baking sheet with aluminum foil or parchment paper. This makes cleanup a breeze!
2. Pecan Piles
   Place whole pecans in little clusters—about 7 or 8 per turtle. Keep them about 2 inches apart so they don’t stick together when things get melty.
3. Melt the Caramel
   In a double boiler (or the easy DIY version: a saucepan in a bigger pot filled with simmering water), combine the caramels and 2 tablespoons of water. Stir gently until it’s smooth and creamy. Using a spoon, pour that golden caramel over each pecan pile. Don’t worry if it dribbles a little—it’s all part of the charm!
4. Melt the Chocolate & Peanut Butter Morsels
   In the same double boiler setup, melt the chocolate chips with the peanut butter morsels. Keep stirring until it’s silky and combined—resist the urge to dip your spoon in for “just a taste”!
5. Spoon & Swirl
   Dollop a spoonful of the melted chocolate mix over each caramel-pecan pile. Gently swirl it around to cover all those gooey edges.
6. Let ‘Em Rest
   Let the turtles sit out at room temperature for about an hour to firm up. If you’re like me and just can’t wait, pop them in the fridge for a quicker set.

Cooking Tips & Variations 🌰🍫

• Add a Crunchy Twist:
  If you’re feeling fancy, sprinkle a few crushed pretzels on top before the chocolate sets. It’ll add an extra layer of crunch!
• Extra Peanut Butter Flavor:
  Love peanut butter? Use peanut butter chips instead of chocolate for a totally different twist.
• Make it Festive:
  Swirl in a little white chocolate or sprinkle with colored sugar for holidays.
• Storage Tip:
  Keep these in an airtight container in the fridge to maintain that perfect snap. They’ll last up to two weeks—if they make it that long!
• Fixing Common Mistakes:
  If the caramel is too thick, add an extra splash of water to loosen it up. If the chocolate seizes up, stir in a teaspoon of coconut oil or shortening to bring it back to silky goodness.

Let’s Wrap It Up!

So, what’s the verdict—are you team thick caramel or team chocolate overload? 🍬 Drop me a comment and tell me how you’d tweak this classic treat to make it your own!

I can’t wait to hear if this sweet recipe takes you right back to your childhood kitchen. And if your house smells like a chocolate factory right now, well… you’re welcome. 😉

Instant Pot Green Chile Pork Enchiladas

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Ingredients

  

• For the pork filling:
• - 3-4 lbs cubed pork shoulder
• - 1 tablespoon oil
• - 1 diced onion
• - Salt and pepper
• - 2 scoops tomato paste
• - 1 tablespoon Knorr bouillon powder
• - Sprinkle of cumin
• - Sprinkle of Mexican oregano
• - 2 tablespoons flour
• - 1 cup water
• - 2 cups diced green chile
• For the enchiladas:
• - Flour tortillas
• - 1 small can hot tomato sauce or enchilada sauce
• - 2 cups shredded cheese
• - Extra diced green chile
• - Lettuce diced tomatoes, sour cream

Instructions

 

• Instructions:
• Sauté pork in Instant Pot with oil until browned.
• Add diced onion, salt, pepper.
• Stir in tomato paste, bouillon, cumin, oregano, and flour.
• Add water and green chile, pressure cook high 20 min.
• Natural release 10 min, shred pork.
• Preheat oven to 400°F.
• Scoop filling into tortillas, add cheese, roll, place in baking dish.
• Cover with sauce, green chile, cheese.
• Bake 15-20 min until bubbly.
• Garnish with lettuce, tomatoes, sour cream.

Notes

- Use corn tortillas for a different flavor.
- Store leftovers in fridge up to 4 days.
- Freeze unbaked enchiladas up to 2 months.