Salted Caramel & Pecan Turtles - 2 Ways
Serves: 16
  • ⅔ cup chopped pecans, toasted
  • 16 Pretzel snaps (Optional)
  • 16 caramel candies
  • 1 (16 oz.) package Chocolate CANDIQUIK® Coating
  • Garnish: a pinch of sea salt for each candy
  1. Preheat the oven to 325°F.
  2. Arrange the pretzel snaps on a parchment-lined baking sheet; divide the toasted pecans into 16 small piles on the parchment paper OR on top of each pretzel snap.
  3. Flatten each caramel cube to approximately 1” square and place on top of the pecans.
  4. Heat in the oven for 5 to 7 minutes, or until the caramel softens and begins to melt.
  5. Remove from the oven; let cool.
  6. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions.
  7. *For the Pretzel version: drizzle each candy with chocolate coating (optional: dip each candy in chocolate coating).
  8. *Sans pretzel: spoon a small amount of chocolate coating directly onto the parchment paper. Place the pecan/caramel candy on top of the chocolate. Drizzle with additional chocolate coating.
  9. Top each candy with a few flakes of coarse sea salt.
Recipe by Miss CANDIQUIK at