1. Line a baking sheet with parchment paper or a silicone mat to keep things from sticking.
2. Arrange pecan halves in small clusters or circles—about 3-4 pecans per turtle works well—and set aside. Think of this like building a little nest, just like Mama Lu would say.
3. In a small saucepan over low heat, melt the caramel candies with the heavy cream, stirring constantly until smooth and glossy, about 5 minutes. Add vanilla extract if using, stirring to combine.
4. Using a spoon, carefully drizzle or spoon a small amount of caramel over each pecan cluster, enough to hold them together but not so much that it floods the pan. Let them sit for about 10 minutes to firm up slightly.
5. Meanwhile, melt the chocolate in a double boiler or microwave in 30-second bursts, stirring between each, until smooth and silky.
6. Spoon or drizzle the melted chocolate over each caramel-pecan cluster, fully coating the caramel and pecans. Work quickly before the chocolate sets.
7. Sprinkle a tiny pinch of flaky sea salt on top of each turtle for a perfect sweet-salty finish. This is my favorite step—it’s like the final touch of grace Mama Lu would add to her Sunday pot roast.
8. Place the baking sheet in the refrigerator for at least 30 minutes to allow the chocolate to set completely.
9. Once firm, gently peel the turtles off the parchment and arrange on a serving plate or pack into airtight containers for gifting.

One of my little secrets is to use the back of a spoon to shape the caramel over pecans so it doesn’t spill over too much—keeps the turtles neat and easy to eat. And if you’re like me, savor one or two fresh from the fridge before putting them away; that’s when the magic really hits.