Step 1

Preheat oven to 350 degrees

Step 2

Spread the pecans on a baking sheet and bake for 10 minutes stirring half way through. Remove from the oven and allow to cool.

Step 3

With a sharp knife, roughly chop the pecans reserving some halves to top the turtles.  No need to be precise with the chopping, we are just looking for small pieces.

Step 4

On a baking sheet lined with parchment paper or a silicone baking liner, make little piles of chopped pecans (about 1 tablespoon each).

Step 5

Place the caramels and cream in a large, microwave safe bowl or the top of a simmering double boiler.  Stir the caramels with the cream until they are melted and smooth.  If using a microwave, use 20 second intervals and stir between each interval.

Step 6

While the caramel is warm, pour 1 tablespoon of caramel over each pecan pile.

Step 7

Place the tray in the freezer for a few minutes to set the caramel while you melt the chocolate.

Step 8

Place the chocolate chips and shortening in a microwave safe bowl or top of a simmering double boiler and heat until melted and smooth.  If using a microwave, use 10 second intervals stirring between each interval.

Step 9

Remove the turtles from the freezer and drizzle chocolate over each caramel cluster.

Step 10

Before the chocolate sets, sprinkle with sea salt or press a pecan half on the top.

Step 11

Place the turtles in the freezer for 10-15 minutes to set, then move to an airtight container for storage.  Be sure to separate each layer of turtles with wax or parchment paper.