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Smoked Sea Salt Chocolate-Covered Turtles

Oxmoor House
Prep time 25 mins
Cook time 25 mins
Other time 45 mins
Yield 2 dozen
Savor the best of both salty and sweet in each bite of these unique candies.


  • 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)

How to Make It

  1. 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.

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

  3. 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.

  4. 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