3 cups pecan halves

1/2 cup butter (use salted or unsalted; reduce added salt if salted)

1 cup brown sugar

1/2 cup light corn syrup

Dash of salt

7 ounces sweetened condensed milk (half of a 14-ounce can)

1/2 teaspoon vanilla extract

1 1/2 cups chocolate chips (milk, semi-sweet, dark, or white chocolate)

1/2 teaspoon vegetable oil or shortening

Optional: flaky sea salt for topping

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Line a baking sheet with parchment paper and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, sweetened condensed milk, and a dash of salt. Cook, stirring frequently, until smooth and bubbling.
Remove the caramel mixture from heat and stir in vanilla extract. Fold in the pecan halves until evenly coated.
Spoon tablespoonfuls of the caramel-pecan mixture onto the prepared baking sheet, spacing them apart.
In a microwave-safe bowl, melt chocolate chips with vegetable oil in 20–30 second intervals, stirring until smooth.
Spoon melted chocolate over each caramel-pecan cluster, spreading gently with the back of a spoon. Sprinkle flaky sea salt on top if desired.
Allow turtles to set at room temperature until firm, or chill briefly in the refrigerator to speed up the process.
Once set, transfer to an airtight container, layering with parchment paper if needed.

Store at room temperature for up to 2 weeks or refrigerate if your kitchen is warm.

Freeze for up to 2–3 months; thaw in the fridge before serving.

Use dark or semi-sweet chocolate for a richer flavor.

Toasting pecans before mixing enhances flavor.

Do not substitute evaporated milk for sweetened condensed milk.