Smoked Sea Salt Chocolate-Covered Turtles

Savor the best of both salty and sweet in each bite of these unique candies.

Yield: 2 dozen
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
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)


  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.
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