Toasted pecans are enveloped in creamy caramel and topped with a dollop of white chocolate. Every flavorful bite, is of white chocolate and caramel bliss! If you enjoy these sweet pairings, then you’re going to love this Homemade White Chocolate Turtle Candy recipe. It’s easy to make and requires only a few simple ingredients. Best of all, they taste delicious! This post contains affiliate links.
Normally, making turtle candy is a little involved and does require some patience if you make your own caramel. For this recipe, we used the BEST soft caramel on the market. This iconic, quality caramel that is used in candy making across the globe is called Peter’s Caramel Loaf.
Peter’s Caramel is available in 5 lb. loaves and can be purchased online at places like Amazon. It softens effortlessly on the stovetop or in the microwave and makes confection baking/making so much easier. The best part is you cannot tell that it is not homemade caramel which is a huge win!
Now that you know the best kept baking secret for caramel, it is time to get back to the good stuff!
What is a Turtle Candy Made of?
Turtle candy consists of caramel, chocolate (milk, dark, or even white), and toasted pecans wrapped in a soft caramel-like exterior. The contrast between the crunchy nuts and smooth chocolate with the chewy caramel makes for an interesting texture that everyone will love!
Now let’s get started on learning how to make these sweet little candies!
How to Make Turtle Candy
Many people love turtles and many people love candy, but few know that you can make your own turtle candies at home with just a few ingredients. The process of making this confection is fun and relatively easy, so try it out! Here’s a summary of how to make your own turtle candies at home:
Toast the Pecans – In a large skillet, over medium heat, toast the pecan halves. Stir occasionally for 3-4 minutes. Nuts will become fragrant, and deepen in color. Once done, remove from heat and cool for 2-3 minutes.
Arrange the Pecans on the parchment paper-lined baking sheet into 24 separate groups that are 2″ – 2 1/2″ wide. I just used piles and know they are not exactly like the classics–duh, they are better!
Heat the Caramel – Add caramel to a microwave-safe bowl. Microwave at 50% power for one minute. Stir the caramel, and return to the microwave. Microwave for an additional 30 seconds, and stir. The caramel should be easy to stir, and drizzle.
Top Pecans – Once the caramel has cooled for a minute, spoon a tablespoon over each bunch of pecans. Place the baking sheet in the fridge to harden the caramel for 15 minutes before adding the chocolate.
Melt the Chocolate – In a microwave-safe glass bowl, add the white chocolate chips. Heat morsels in 30-second intervals stirring in-between each. Do not get the chocolate wet or overcook or it will harden and seize. Even on drop of water can cause destruction. Once creamy, remove the caramel topped pecans from the fridge, and spoon about a tablespoon of chocolate over each caramel nut cluster.
Chill – Once all are topped, return the candy to the fridge to allow for the chocolate to cure. Enjoy once the chocolate is firm.
Tips for Making the Best Turtle Candy
Always toast your nuts to take any bitterness out of them. It is relatively quick to do! You can also toast your nuts in a 350-degree oven for 10 minutes.
Peter’s Caramel Loaf takes all the stress out of making turtle candy! It stays firm, but also soft to the bite. I do not recommend using Kraft Caramels for this as they harden too much.
Do not get the chocolate wet. Make sure the stirring spoon, and bowl are completely dried before using them. The use of shortening help to make these creamy. Microwave on 50% less power and stir in-between each.
Always use quality parchment or wax paper for the setting process. Cheap dollar store varieties are not as nonstick as they claim!
How to Store Turtle Candy
The best way to store turtle candy is in the refrigerator because if the chocolate is not tempered it can get soft, and the caramel can also become sticky. I recommend cutting small squares of parchment paper and adding each turtle to one piece.
Additionally, you can store them in layers separated by a sheet of parchment paper in-between, in an airtight container. These last for up to 3 weeks in the refrigerator, and can also be frozen for up to 3 months when stored properly in a freezer-safe container, or bag.
Looking to make your own caramel? No problem, we have also mastered that recipe! Be sure to follow this Classic Chocolate Turtle recipe on our sister site Savvy Saving Couple. Love homemade candy? Check out our recipe for Homemade Peppermint Patties!
More Caramel Recipes to Try Today
This candy recipe features inspired chocolate and caramel candy and has all the flavors of turtle candy with more pecans. No, they do not look like turtles, but they sure do taste better than them!
Homemade White Chocolate Turtle Candy
- 1 large baking tray
- parchment paper
- 2 medium-sized microwave-safe glass bowls
- 2 spoons
- 16 ounces Peter's Caramel Loaf softened
- 12 ounces white chocolate morsels melted
- 10 ounces pecan halves toasted
- In a large skillet, over medium heat, toast the pecan halves. Stir occasionally for 3-4 minutes. Nuts will become fragrant, and deepen in color. Once done, remove from heat and cool for 2-3 minutes.
- On a parchment-lined large baking sheet, make small piles of pecans. I was able to make 24 small piles. These will the nuts base for the caramel.
- Add caramel to a microwave-safe bowl. Microwave at 50% power for one minute. Stir the caramel, and return to the microwave. Microwave for an additional 30 seconds, and stir. The caramel should be easy to stir, and drizzle.
- Cool caramel for one minute before adding a tablespoon-sized dollop to each pecan pile.
- Once all the caramel has been added, place the baking sheet into the refrigerator and chill for 15 minutes.
- In a microwave-safe dish, add the white chocolate morsels. In 30-second intervals, microwave the chocolate stirring in-between each interval. Mine needed 3 (30-second) intervals. The chocolate should be creamy and easy to stir.
- Remove candy from the refrigerator. Add a little over a tablespoon of chocolate to the top of each caramel and nut pile.
- Place baking sheet back into the refrigerator and allow chocolate to harden. Once firm, transfer candy to an airtight storage container with a layer of parchment paper in-between each level of candies.
- 1/2 cup unsalted butter
- 7 ounces sweetened condensed milk
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- pinch salt
- 1/2 teaspoon vanilla extract