Caramel and Pecan Turtle Candy

Components:

1. One cup of pecan halves
2. One cup of sugar granules
3. One-fourth cup unsalted butter
4. One-fourth cup heavy cream
5. One teaspoon of vanilla extract
6. One-fourth teaspoon of salt
7. Eight ounces of chopped milk chocolate
8. Sea salt for sprinkling is optional.

Directions:

1. Make the pecans toasty: Preheat the oven to 350°F (175°C). Spread the pecan halves on a baking sheet. Toast in the oven for 8-10 minutes, or until fragrant. Remove and set aside.

2. Make the Caramel: In a medium saucepan over medium heat, combine the sugar and butter. Stir continually until the mixture melts and acquires a light golden color (approximately 5-7 minutes). Carefully add the heavy cream, vanilla extract, and salt. Stir until smooth. Remove from heat.

3. Assemble the Turtle Candies: Line a baking sheet with parchment paper. Arrange the roasted pecans into tiny clusters (4-5 halves each). Drizzle the heated caramel over each cluster, ensuring the pecans are well coated.

4. Melt the Chocolate: In a bowl that is safe to use in the microwave, melt the chopped milk chocolate. Stirring occasionally, heat for 30 seconds at a time until smooth.

5. Include a chocolate garnish: Cover all of the caramel-covered pecans with melted chocolate using a spoon. Add a pinch of sea salt on top if you’d like.

6. Arrange the Candy: Until the chocolate solidifies, let the candies cool at room temperature. Refrigerate for 30 minutes for quicker results.