caramels (store-bought or homemade) • 6 oz pecan halves • 8 oz semi-sweet chocolate chips or bars How to Make Them: 1. Toast the pecans: Preheat your oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast them for 8–10 minutes until golden and fragrant. Let them cool.

2. Melt the caramels: In a microwave-safe bowl, heat the caramels in 30-second intervals, stirring in between until smooth. (Or melt them gently on the stovetop over low heat. 3. Assemble the clusters
On a parchment-lined tray, group 3–4 pecans together like a turtle’s legs. Spoon about 1 tablespoon of melted caramel over each cluster. Let them sit for 10–15 minutes to firm up slightly. 4. Add the chocolate:
Melt the chocolate the same way.

Spoon about 1 tablespoon over each caramel cluster, spreading it gently to cover. 5. Set & store: Let the candies set at room temperature for about 1 hour or refrigerate for 20–30 minutes. Store them in an airtight container: • 1 week at room temp • 2 weeks in the fridge Pro Tip: Add a pinch of sea salt on top before the chocolate sets for an irresistible sweet-salty finish!