Finely chop 1/2 cup toasted pecans, leaving the remaining 1 1/2 cups whole.
Remove from heat; stir in vanilla extract and baking soda.
Working quickly, use a spoon to scoop 2 tablespoons of mixture in a mound on prepared baking sheet.
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Repeat until all of the mixture has been used, yielding 12 caramel-pecan mounds.
Return chocolate covered mound to its place on baking sheet.
If using, sprinkle surface with flake salt while chocolate is still warm.
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Repeat with remaining mounds, chocolate, and flake salt.
Store in an airtight container and keep in the fridge.
For those reasons, we strongly encourage using a candy thermometer with this recipe.
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Turtles are usually made with pecans, but you might get creative and use whatever nut you like.
Cashews, walnuts, or a nut mix would all work well with this recipe.
For the best texture, we recommend keeping turtles in an airtight container in the refrigerator.
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They should keep for at least a week.
Credit:Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
