Step‑by‑Step Instructions

• Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking pan and toast them for 8 to 10 minutes until fragrant and lightly browned. Let them cool before chopping them.
• In a microwave-safe bowl, melt the butter in short bursts of 30 seconds, stirring in between until fully melted.
• In a larger bowl, mix the melted butter with light brown sugar, granulated sugar, light corn syrup, and sweetened condensed milk. Stir until fully incorporated and smooth.
• Transfer the mixture to the microwave and heat on high for about 6 minutes, stirring halfway through. The mixture should bubble and thicken slightly.
• Remove from microwave and stir in the vanilla extract until thoroughly combined.
• Fold the chopped pecans into the caramel mixture until evenly coated.
• Allow the mixture to cool slightly, then transfer to a greased baking pan and spread evenly. Chill in the refrigerator for at least 30 minutes.
• Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals until smooth and glossy.
• Scoop out portions of the chilled caramel-pecan mixture and dip each into the melted chocolate until fully coated.
• Place each chocolate-covered turtle onto a sheet of wax paper and let them cool at room temperature until the chocolate hardens.
• Chill the tray in the refrigerator for about 30 minutes to help them set completely.