Preheat the oven to 350 °F (175 °C).

Spread the pecans on a rimmed baking sheet and bake for 3 minutes. Stir and bake for another 3-6 minutes or until fragrant.

Remove the baking sheet to a cooling rack to cool for about 10 minutes or until cool enough to handle.

Line a large baking sheet with a piece of parchment paper.

Arrange 5 pecan halves to create the turtle legs and head.

Mix together the heavy cream, light brown sugar and salt in a 2.5-quart saucepan.

Bring it to a boil over medium heat (I used 5 out of 9), stirring occasionally. This isn’t like normal caramel, so you’re allowed to stir. While you’re waiting for it to come to a boil, attach a candy thermometer to the saucepan.

Start stirring somewhat frequently once it gets to 230 °F (110 °C). This will help prevent burning. Remove it from the heat as soon as it hits 249 °F (120 °C). Immediately remove from the heat and stir in the vanilla extract.

Let cool in the pan for about 5-10 minutes or until it’s firmed up enough to scoop over the pecans. You don’t want it very runny.

Scoop or pour over about 2 teaspoons (13 grams) of caramel over each set of pecans to form the turtle body.

Melt the chocolate in a small saucepan over low heat or in a microwave-safe bowl at half power in 30-second increments, stirring after every 30 seconds.

Spread about 3/4 teaspoon (4 grams) of chocolate over each section of caramel.

Push in any pecans, if needed, to make the bodies look nicer.

Top with sea salt flakes.

Let firm up at room temperature for about 2-3 hours or refrigerate for 1. If making the paleo/vegan version, you must keep them refrigerated or frozen. The caramel is gooey at room temp.

Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to two weeks. To freeze, place the turtles in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. They’ll keep for up to three months.