Homemade tortoise candy with pecans and caramel

SAVE THIS!

Ingredients:

• 2 cups pecan halves (lightly toasted for best flavor)
• 1 bag (11 oz) soft caramels (about 35-40 pieces)
• 2 tbsp heavy cream (or milk)
• 2 cups semi-sweet or milk chocolate chips
• 1 tbsp coconut oil or butter (optional, for smoother chocolate)
• Sea salt flakes (optional, for topping)

Instructions:

1. Prepare a baking sheet:
   
   • Line a large baking sheet with parchment or a silicone baking mat.
   • Arrange pecans in small clusters of 3–4 pecans each, spaced apart (these will form the “tortoise legs”).

2. Melt the caramel:
   
   • In a microwave-safe bowl, add caramels and heavy cream.
   • Heat in 30-second intervals, stirring until smooth and fully melted.
   • Spoon about 1 tsp of caramel over each pecan cluster. Let it cool for 5–10 minutes to firm slightly.

3. Melt the chocolate:
   
   • In another bowl, melt chocolate chips with coconut oil (optional) in 20–30 second intervals, stirring until silky smooth.

4. Coat the candies:
   
   • Spoon melted chocolate over the caramel-pecan clusters, covering them completely.
   • Optional: Sprinkle a tiny pinch of sea salt flakes on top before chocolate sets.

5. Set and serve:
   
   • Let candies rest at room temperature until firm, or chill in the fridge for 15–20 minutes.
   • Store in an airtight container at room temp for up to 2 weeks, or in the fridge for 1 month.

🍫 Pro Tip: For a gourmet touch, drizzle white chocolate on top or use dark chocolate for a richer flavor.