Homemade Turtle Candy: The Ultimate Guide to a Legendary Chocolate, Caramel, & Pecan Confection

For the Caramel & Nut Base:

1 cup (200g) Granulated Sugar

½ cup (1 stick / 113g) Unsalted Butter, cubed

½ cup (120ml) Heavy Cream, warmed

¼ cup (80ml) Light Corn Syrup (ensures a smooth, non-grainy caramel)

1 teaspoon Pure Vanilla Extract

½ teaspoon Flaky Sea Salt, plus more for finishing

1 ½ cups (150g) Whole Pecan Halves, toasted

For the Chocolate Shell:

12 ounces (340g) High-Quality Semi-Sweet or Dark Chocolate, finely chopped (or high-quality chocolate chips)

1 teaspoon Coconut Oil (optional, for a glossy, snappy finish)

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