• 11 cup whole pecan halves (toasted lightly for best flavor)
• 2¼ cup unsalted butter
• 3¼ cup heavy cream (or coconut cream for dairy-free Mediterranean style)
• 4¼ cup allulose or monk fruit sweetener
• 5½ tsp vanilla extract
• 6Pinch of sea salt

Instructions

1. 1

   Toast the pecans: Preheat your oven to 350°F (175°C). Arrange pecans on a baking sheet and toast for 5–6 minutes until fragrant. Let cool.

2. 2

   Make the caramel: In a small saucepan over medium heat, melt butter and sweetener. Stir constantly until golden and bubbly (about 4–5 minutes). Slowly add cream, whisking until smooth. Add vanilla and salt. Remove from heat and let cool slightly.

3. 3

   Assemble the turtles: On a parchment-lined tray, arrange 3–4 pecans in small clusters (like turtle “legs”). Spoon a small dollop of caramel over each cluster.

4. 4

   Melt the chocolate: Combine chocolate and coconut oil in a bowl. Microwave or melt gently over a double boiler until smooth.

5. 5

   Top and set: Spoon melted chocolate over each caramel-pecan cluster, covering the caramel completely.

6. 6

   Chill: Place the tray in the fridge for 20–30 minutes to firm up. Once set, peel off and store in an airtight container.