I wanted to bring a special treat home for Thanksgiving — something that would have people asking for the recipe and reaching for seconds. I opened my grandmother’s cookbook and headed straight to the candy section. I had never made turtle candy before, but its short ingredient list and classic combination of pecans, caramel, and chocolate made it an appealing holiday choice. It’s a simple, nostalgic confection that presents beautifully on a holiday platter.

The recipe calls for pecan halves, but you can easily substitute other nuts if you prefer. Cashews or peanuts work well and each lends a slightly different texture and flavor. One ingredient that often raises eyebrows is paraffin wax. I asked my grandmother why she used it, and she explained that a small amount of paraffin makes the finished chocolate glossier and gives the candies a finished, professional look. It is optional — I’ve tested batches both with and without it — and leaving it out won’t ruin the flavor, only the shine. If you prefer to skip it, the candies will be just as tasty, though their surface will be less glossy.

These candies can get a little messy because of the combination of sticky caramel and melted chocolate. For best results, prepare them on parchment or wax paper and allow them to set in a cool place. You can refrigerate them to speed up setting, though chilling will firm the chocolate and give the candies a slightly harder bite. For serving at a party, take them out of the refrigerator about 15–20 minutes beforehand so they lose some chill and soften slightly.

ENJOY ~ Meagan

Turtle Candy

Ingredients

5 oz package pecan halves (or substitute cashews or peanuts)
6 tablespoons evaporated milk, divided
1 (14 oz) package caramels
1 tablespoon unsalted butter
6 oz semi-sweet chocolate
1/3 cup grated paraffin wax (optional, for shine)

Instructions

Line a baking sheet with parchment paper. Arrange the pecan halves in small clusters, with three or four halves per cluster if you like a classic turtle shape.

In a microwave-safe bowl, combine the caramels, butter, and 2 tablespoons of evaporated milk. Microwave in 30-second intervals, stirring in between, until the caramels are melted and smooth — about 2–3 minutes total depending on your microwave. Spoon enough caramel over each pecan cluster to cover and hold the nuts together.

Using a double boiler (or a heat-safe bowl set over a pot of simmering water), melt the semi-sweet chocolate with the remaining 4 tablespoons of evaporated milk and the grated paraffin wax if using. Keep the heat low and stir continuously until the chocolate is fully melted and silky. Remove from heat and spoon or drizzle the chocolate over the caramel-topped pecans, covering each cluster.

Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until the chocolate and caramel are set. Once firm, remove the candies from the parchment and arrange them on a serving plate. Store in a cool, dry place or refrigerate if your kitchen is warm.

Taste tips: If you prefer a softer caramel, use a little less refrigeration time. For a richer chocolate flavor, use bittersweet chocolate or add a pinch of fine sea salt on top of each candy before the chocolate firms.

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