I LOVE CARAMEL! This recipe is so easy, and best of all, you can make them sugar-free. It’s been my evening treat and satisfies my sweet tooth—no guilt feelings afterwards either. Let’s get started!
You can use 1/4 cup of normal brown sugar and 1/4 cup of regular white sugar if you’d like. I’ve even made the caramel at Christmas, replacing both the swerve and allulose using 1/2 cup of coconut sugar, and they came out delicious as well. You can also use real cream, but I use the firm portion of canned coconut cream. Enjoy!
Pecan Caramel Turtles
March 28, 2026
: 24 candies
: 40 min
: Easy
Ingredients
- 1/4 cup Swerve Brown Sugar
- 1/4 cup monk fruit sugar
- 5 tbsp butter, divided
- 1/3 cup coconut cream milk (NOT coconut drink)
- 1/4 tsp xanthan gum (only if using no-calorie sweeteners)
- 1/4 tsp sea salt
- 1 1/2 cups toasted pecan halves
- 4 ounces sugar-free dark chocolate chips
- Sea Salt for topping
Directions
- Step 1 Combine the sugars and 4 tablespoons of butter in a medium saucepan and bring to a boil over a medium heat. Stir continuously for 3-4 minutes to prevent burning. Remove it from the heat. It should be thick like pancake batter, but it will firm up as it cools down.
- Step 2 Open the can of coconut cream and gently spoon out the firm portion at the top to equal 1/3 cup. You might have to use some of the liquid, it’s ok! Stir in the coconut cream carefully
- Step 3 it will bubble up.
- Step 4 Sprinkle the top of the caramel with xanthan gum and stir to combine. Add the 1/4 teaspoon of salt and stir to combine. Place the caramel in the freezer to set for 30 minutes or the fridge for an hour.
- Step 5 Select whole pecans and figure 3-4 pecans to a turtle depending on the size of the pecans. This recipe makes about 24 candies. Toast the pecans to add a delicious crunch and amazing flavor. Use a cookie sheet lined with baking paper, and arrange the toasted pecans in a flower design. Set aside.
- Step 6 Place the chocolate chips and the remaining 1 tablespoon of butter in a small bowl. Place 1/4 cup of boiling water in a larger bowl, and nest the smaller bowl with chocolate chips and butter in it. Stir until melted. You might need to replace the hot water if it cools down.
- Step 7 When the caramel has set, spoon a teaspoon over each pecan flower. Then drizzle the tops of each with the melted chocolate and sprinkle with sea salt if desired. These yummy morsels lasted two weeks in a sealed jar in the refrigerator.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.