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Directions:
Toast and Chop Pecans: Preheat oven to 350°F (175°C). Spread pecans onto a baking sheet and toast in the oven for 5-10 minutes, stirring once, until fragrant but not burned. Alternatively, toast in a hot skillet, stirring constantly for about 5 minutes. Allow to cool, roughly chop, and set aside.
Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone liner. Set aside.
Microwave Caramel: In a large microwave-safe bowl, melt the butter. Stir in the brown sugar, granulated sugar, sweetened condensed milk, and corn syrup. Microwave on HIGH for 6-8 minutes, or until the caramel reaches 235°F on an instant-read thermometer. (Alternatively, use the ice water test: drop a small spoonful of caramel into a cup of ice water. If it forms a soft ball, it’s ready. If not, microwave for an additional 30 seconds and test again.)
Add Vanilla and Pecans: Carefully remove the bowl from the microwave using hot pads. Stir in the vanilla extract and chopped pecans.
Form Turtles: Drop large spoonfuls of the caramel-pecan mixture onto the prepared baking sheet, forming individual mounds. Aim for about 20 clusters, or adjust to preferred size. Refrigerate for about 20 minutes until set.
