Smoked Sea Salt Chocolate-Covered Turtles

Smoked Sea Salt Chocolate-Covered Turtles Recipe
Oxmoor House
Savor the best of both salty and sweet in each bite of these unique candies.


2 dozen

Recipe from

Oxmoor House

Recipe Time

Prep: 25 Minutes
Cook: 25 Minutes
Other: 45 Minutes


1 (14-oz.) package caramels
2 tablespoons butter
2 tablespoons water
3 cups pecan halves, toasted
8 (2-oz.) chocolate candy coating squares
1 cup bittersweet chocolate morsels
4 (1-oz.) bittersweet chocolate baking squares
2 tablespoons shortening
Smoked sea salt (see note)


Combine first 3 ingredients in a heavy saucepan over low heat, stirring constantly, until smooth. Stir in pecan halves. Remove from heat; cool in pan 5 minutes.

Drop candy by tablespoonfuls onto a jelly-roll pan lined with lightly greased wax paper. Freeze 30 minutes.

Melt chocolates and shortening in a heavy saucepan over low heat, stirring until smooth. Dip caramel candies into chocolate mixture, 4 or 5 at a time, allowing excess chocolate to drip off; place on lightly greased wax paper. Quickly sprinkle tops with sea salt. Chill until firm.

Note: McCormick smoked flavor sea salt grinder is readily available and is what we first tested and tasted on this candy. Then we went online and found some other fine options.

Christmas with Southern Living 2007,

Oxmoor House

June 2007