I’ve been making these turtle candies for the past 30 years, and before that, my mom made them for two decades. This sweet little recipe has become something of a family legacy, passed down from one generation to the next, and it’s easy to see why.

These classic treats combine the rich flavors and textures of crunchy toasted pecans, gooey, chewy caramel, and a smooth coating of melted semi-sweet chocolate, creating a bite-sized dessert that feels both homemade and indulgent. They’ve always been a favorite at family gatherings, bake sales, holidays, or just whenever we want a little something sweet, and they also make amazing gifts, especially when wrapped up in festive tins or decorative boxes. The best part? They’re incredibly easy to make, even if you don’t bake often. To begin, gather your ingredients: 12 ounces of soft caramels, which can be store-bought or homemade; 6 ounces of pecan halves; and 8 ounces of semi-sweet chocolate, either in chip form or chopped from a bar.

Start by preparing the pecans. Preheat your oven to 350°F, then spread the pecan halves out on a baking sheet in a single layer. Toast them for about 8 to 10 minutes, just until they become fragrant and lightly browned—this brings out their natural oils and enhances their flavor. Once they’re out of the oven, set them aside to cool completely. Next, it’s time to melt the caramels. If you’re using a microwave, place the caramels in a microwave-safe bowl and heat them in 30-second intervals, stirring in between until the mixture is smooth and fully melted. Alternatively, you can melt them in a saucepan over low heat, stirring constantly to keep the caramel from burning or sticking. Once your caramels are ready, line a baking sheet with parchment paper or a silicone mat to make the assembly and cleanup easier. Arrange your pecans in small clusters of three or four halves—these will serve as the turtle’s “legs” and “head.” Carefully spoon about one tablespoon of the melted caramel over each cluster, letting it drizzle over the center to bind the pecans together.

Allow the caramel to cool and set for about 10 to 15 minutes before moving on. While the caramel sets, melt your chocolate. Use the same method as with the caramels—either in the microwave in 30-second intervals or over a double boiler on the stove until the chocolate is smooth and fully melted. Once melted, spoon about one tablespoon of chocolate over each caramel-covered pecan cluster, making sure the caramel is covered completely. Use the back of the spoon to gently spread the chocolate across the top in an even layer. Now, let the chocolate set. You can leave the candies out at room temperature for about an hour, or if you’re in a hurry, place the tray in the refrigerator for 20 to 30 minutes to speed up the process. Once the chocolate has fully hardened, your turtle candies are ready to enjoy. They’re rich, satisfying, and just the right size for popping into your mouth or sharing with guests. For storage, keep your turtle candies in an airtight container. They’ll stay fresh at room temperature for up to a week, or in the fridge for up to two weeks—though honestly, they rarely last that long around here. This recipe brings back so many memories every time I make it, from watching my mom carefully arrange the pecans to wrapping up batches for holiday gifts. It’s more than just a dessert—it’s a tradition, a piece of our family story, and a treat that continues to bring joy year after year. If you’ve never made homemade turtle candies before, give it a try. You might just find yourself starting a new tradition of your own.