Turtle Candy With Pecans and Caramel

Gather the ingredients. Prepare a cookie sheet by covering it with foil or parchment paper and spraying it with cooking spray. Set aside.

Arrange the pecans in 24 clusters (4 each). Each pecan should point in a different direction resembling the four limbs of a turtle. Alternatively, you can just drop them in small clusters on the baking sheet but be sure they overlap to avoid the caramel oozing down the spaces between nuts.

Place the unwrapped caramels in a medium microwave-safe bowl and microwave on high until melted, stirring every 30 seconds. If the caramel seems very stiff, add a spoonful of water to help soften.

Allow the caramel to cool slightly, about 3 minutes. Scoop a spoonful of caramel into the center of each pecan cluster (if desired, you can use a rubber spatula to help scrape the caramel off the spoon). If the caramel begins to stiffen, reheat in the microwave to soften, about 30 seconds.

Add the chocolate to a medium microwave-safe bowl, and microwave on high until melted, stirring every 30 seconds. Alternatively, use a double boiler.

Spoon the melted chocolate over the caramel to cover completely, letting some drip down the sides. Use the back of the spoon to help nudge the chocolate around, if needed.

Place the baking sheet of candies in the refrigerator to fully set the chocolate and caramel, about 30 minutes. For the best taste and texture, serve the turtles at room temperature.