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Chocolate Pecan Turtle Clusters

Chocolate Pecan Turtle Clusters – A Decadent Treat to Delight

These Chocolate Pecan Turtle Clusters combine crunchy pecans and rich caramel for a delightful treat, perfect for sharing.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 clusters
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Clusters
  • 2 cups pecans substitute with walnuts for a unique twist
  • ½ cup butter salted or unsalted
  • 1 cup brown sugar light brown sugar for milder taste
  • 1 cup chocolate optional for drizzling
  • 1 cup caramel sauce store-bought for convenience
Optional Toppings
  • to taste sea salt for sweet-salty contrast
  • to taste flaked coconut for tropical flair

Equipment

  • Oven
  • medium saucepan
  • baking sheet
  • parchment paper
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them for about 8-10 minutes, stirring halfway through.
  2. In a medium saucepan, melt ½ cup of salted butter over medium heat until bubbly, about 3-4 minutes.
  3. Add 1 cup of brown sugar to the melted butter. Stir constantly until smooth and the sugar fully dissolves, about 2-3 minutes.
  4. Remove from heat and let it cool for 5 minutes. Stir in the toasted pecans until fully coated, then form into balls.
  5. Transfer balls to a parchment-lined baking sheet, spacing them about an inch apart. Refrigerate for at least 30 minutes.
  6. If desired, melt chocolate and drizzle over the clusters. Sprinkle with sea salt or coconut flakes before chocolate sets.

Nutrition

Serving: 1clusterCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 1 week, or refrigerate for 2 weeks.

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