Peanut Turtle Candy
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If you like Turtle candies, then you will love these Peanut Turtle Candy! This homemade candy is a sweet and salty candy loaded with peanuts and chewy caramel that's coated in milk chocolate!
If you like making homemade candy, check out my Mint Meltaways, Chocolate Cream Drops, or my Dark Chocolate Coconut Squares!

Table of Contents
This twist on caramel candy combines milk chocolate with peanuts, instead of the iconic pecans that are are traditional Turtle Candies. I love this Peanut Turtle Candy as it only has 5 organic ingredients! This homemade candy is way better than store bought in taste and ingredients.
While traditional boxed Turtle Candies can have everything from seed oils, soy, to artificial flavors and colors, this caramel candy recipe has just organic 5 ingredients! When you want to indulge in a sweet, salty, and chewy caramel candy, this recipe is blows doors off anything you'd find behind a grocery store door.
Why You'll Love This Recipe
Twist on a Classic: You will love this take on the classic Turtle candies. This Peanut Turtle Candy uses roasted and salted peanuts in place of the traditional pecans. This sweet and salty candy is a twist on a classic!
Chocolate + Peanuts: If you love the chocolate peanut butter combo, you will love this homemade candy with chocolate and roasted and salted peanuts!
Caramel Candy: This Peanut Turtle Candy are peanut clusters coated in a chewy, gooey homemade caramel, and then coated in milk chocolate.
Sweet & Salty: The combination of sweet milk chocolate, roasted and salted peanuts, and sweet chewy caramel makes for the best sweet and salty treat.

Ingredients
- Peanuts: I use organic roasted and salted peanuts. Don't use raw as you get all the flavor from the roasted and salted peanuts.
- Cane Sugar: I use organic cane sugar for the caramel component.
- Butter: I use Organic Valley Salted Butter, you can use your favorite. If you're using unsalted, add a little pinch of salt to the caramel and taste it to ensure it's to your liking.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream.
- Milk Chocolate: I use organic milk chocolate to coat these. If you want to use dark chocolate, you can also do that.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- 3-Quart Pot: I use my 3-quart stainless steel pot to make the caramel.
- Heatproof Mixing Bowl: You'll need a heatproof bowl to melt the chocolate.
- Baking Sheet: I use a half sheet pan to let the candies cool and set.
- Parchment Paper: I always use nontoxic parchment paper whenever I coat things in caramel or chocolate. This ensures that I can easily remove the candies and they don't stick to the sheet pan.
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Step by Step Instructions
Step 1
Line a baking sheet with parchment paper. Set aside
Step 2
In a small saucepan using a high heat spatula, add the cane sugar and cook until it dissolves and melts completely and there are no chunks. Add the butter, and stir to combine completely. Careful as steam will rise up. Slowly add in the heavy whipping cream and stir to combine completely. Remove from the heat.
Step 3
Add in the peanuts and stir to combine completely. Using a standard kitchen spoon, drop dollops of the peanut and caramel mixture onto the prepared baking sheet. Place the pan in the freezer, this will help them stick together when dipping in chocolate.
Step 4
Using a double boiler, add 80% of the milk chocolate, and melt until it reaches 110°F on a chocolate thermometer. Remove from heat, and add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to come back down to 91°F. You can skip this step if you do not want to temper the chocolate and melt it all completely in the double boiler. I will always temper if I am gifting chocolate as a gift, but if it's just for me then I skip it!
Step 5
Dip each cluster into the chocolate and place back on the parchment paper.

Baker's Tips
- I use a 2-quart stainless steel pot to make the caramel in.
- I also use a high heat spatula. This is key whenever making something like caramel or butterscotch where it is high heat for an extended period of time. If you don't use a high heat spatula, it can actually melt and warp your spatula! I've linked the high heat spatula I use here.
- I use roasted and salted peanuts in this recipe for extra flavor. So make sure you aren't using raw peanuts as they will be lackluster.
- I use milk chocolate here, but you could also use dark chocolate or even white chocolate! This recipe would be equally delicious with both, whatever you prefer.
- I don't always temper the chocolate when I make candy. If I am gifting it to someone, then I definitely do as it can sit out and not melt. But, if I am just making candy for myself then I don't temper it as I usually store them in the fridge or even the freezer so they last longer!

FAQ's
Yes, feel free to use pecans, walnuts, or almonds!
Yes, feel free to use dark chocolate if you prefer!
Store in a cool dry place or in the fridge.

Craving More?

Peanut Turtle Candy
Ingredients
- 170 grams cane sugar
- 57 grams salted butter
- 1/4 cup heavy whipping cream
- 284 grams roasted and salted peanuts
- 454 grams milk chocolate (finely chopped)
Instructions
- Line a baking sheet with parchment paper. Set aside
- In a small saucepan using a high heat spatula, add the cane sugar and cook until it dissolves and melts completely and there are no chunks. Add the butter, and stir to combine completely. Careful as steam will rise up.
- Slowly add in the heavy whipping cream and stir to combine completely. Remove from the heat.
- Add in the peanuts and stir to combine completely. Using a standard kitchen spoon, drop dollops of the peanut and caramel mixture onto the prepared baking sheet. Place the pan in the freezer, this will help them stick together when dipping in chocolate.
- Using a double boiler, add 80% of the milk chocolate, and melt until it reaches 110°F on a chocolate thermometer. Remove from heat, and add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to come back down to 91°F. You can skip this step if you do not want to temper the chocolate and melt it all completely in the double boiler. I will always temper if I am gifting chocolate as a gift, but if it's just for me then I skip it!
- Dip each cluster into the chocolate and place back on the parchment paper.
- Store in the fridge or in a cool dry place for up to 2 weeks.
Notes
Nutrition
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