Christmas Turtles® Candies Recipe -
Christmas Turtles(R) Candies Recipe

Christmas Turtles® Candies

Recipe by  

"This is an easy recipe for Christmas gifts."

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Original recipe makes 24 candies Change Servings


  1. Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
  2. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
  3. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.
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  • TURTLES® is a registered trademark of DeMet's Candy Company.

Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2003

Hmmm. The first try, we followed the instructions exactly. We ended up with rock hard turtles and sore teeth. Then we tried melting the 30 hershey's caramels with one tablespoon of water in the microwave for one minute, then stirred, put back in microwave for thirty more seconds. We then drizzled the caramel onto the pecans with spoons. Then we spread on the melted chocolate and chilled them. They turned out soft and YUMMY!

Most Helpful Critical Review
Dec 20, 2003

*WARNING* If you have TMJ do not try these. They taste great, but following the directions to the T will leave you with sore jaws, broke teeth, and lost fillings. I wish I had followed the other reviewers advise and fixed the caramels another way.


90 Ratings

Dec 21, 2003

I tried to combine all of the suggestions from the other reviews. I used Hershey's caramels. I added a Tbsp or so of milk and then melted the caramel on the stove and stirred the pecans (I used chopped Pecans) into the caramel. Then I dropped the caramel by spoonfuls onto parchment paper. Then I melted the chocolate. When the caramel was hardened, I dipped each piece into the chocolate, totally covering each piece. I put them back onto parchment paper and they came out great! They come easily off the parchment paper when cooled.

Dec 18, 2003

I made these last year for Christmas gifts and they were a hit! My sweetie who is very careful not to exaggerate raved and was amazed how the caramel was so soft. My secret? Hershey's individually wrapped soft caramel. It was quick easy, a little expensive but the reactions were worth it. I find quality ingredients boasts quality results.

Nov 15, 2006

I had some troubles with these the first time I made them, so when I tried again, I was able to make them much better by using the following tips: First suggestion, melt the caramels at the lowest temperature your oven goes. Second, once you see that the caramels are softening up after heating them, push them into the nut you are use gently, then put them in the oven again for about five more minutes. This helps greatly because then you aren't baking the caramels, just melting them. Also, I covered them all the way with chocolate. There were great the second time around.

Dec 24, 2003

I tried making this recipe as written but the caramel came out so hard that it was inedible. I then tried melting the caramel on the stove and drizzling it over the pecans..IT WORKED. I blame my 20 year old oven for ruining my first batch. Melting the caramel on the stove takes a bit longer, but it's worth it. I also recommend using Kraft caramels.

Dec 16, 2002

These were too firm to chew without taking out fillings. The second batch I melted the caramels in the microwave with 4 Tablespoons of whole milk for every 50 caramels as recommended on the pkg. These were too runny and didn't set up. Next time I will make these with 2 T. milk. Still very tasty.

Dec 17, 2002

Very good recipe. I lowered the oven temperature to 250 degrees and the caramels didn't turn out hard. I also used cashews instead of pecans and made "Cashew Crabs". My husband loved them.


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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