Instructions

• Preheat oven to 350°F (175°C). Spread 2 cups pecan halves in a single layer on a baking sheet and toast in the oven 5–10 minutes, stirring once, until fragrant but not burned. Remove from oven, let cool, then roughly chop the pecans. Set chopped pecans aside.
• Line a baking sheet with parchment paper or a Silpat liner. Set the lined sheet aside.
• Place 6 tablespoons salted butter in a large microwave-safe bowl and microwave until melted. Add 1/2 cup light brown sugar (packed), 1/2 cup granulated sugar, 1/2 cup sweetened condensed milk, and 1/2 cup light corn syrup to the bowl and stir to combine.
• Microwave the mixture on HIGH for about 6–8 minutes, watching carefully to prevent boiling over. After microwaving, check the caramel temperature with an instant-read thermometer (target about 235°F / soft-ball stage) or perform the ice-water test: spoon a small amount of caramel into a cup of ice water and pinch it—if it forms a soft ball, it is ready; if not, return to the microwave in 30-second increments and test again.
• Using oven mitts or hot pads, carefully remove the bowl from the microwave. Stir 1/2 teaspoon vanilla extract into the hot caramel, then stir in the chopped toasted pecans until evenly coated.
• Using a large spoon, drop spoonfuls of the pecan-caramel mixture onto the prepared parchment-lined baking sheet to form individual mounds (you should get about 20, but size is up to you). Refrigerate the sheet until the caramel mounds are set, about 20 minutes.
• Place 16 oz almond bark or high-quality chocolate in a microwave-safe bowl and melt in the microwave in 30-second intervals, stirring between each interval, until smooth and fully melted. Alternatively, melt the chocolate in a double boiler and stir until smooth.
• Working one mound at a time, use a fork to lower a caramel-pecan cluster into the melted chocolate, coat it completely, lift it out with the fork, and tap the fork against the side of the bowl to let excess chocolate drip off. Return the dipped cluster to the parchment-lined baking sheet. Repeat until all clusters are coated.
• Let the chocolate set at room temperature or in the refrigerator until firm. Store the finished turtles in an airtight container at room temperature or in the fridge for 2–3 weeks.