Preheat your oven to 350°F (175°C). Spread 2 cups of pecans evenly on a baking pan and toast them for 8-10 minutes.

In a microwave-safe bowl, melt 6 tablespoons of unsalted butter. Combine with ½ cup of light brown sugar, ½ cup of granulated sugar, ½ cup of light corn syrup, and ½ cup of sweetened condensed milk. Stir well.

Microwave the blended caramel mixture on high for about 6 minutes, stirring halfway through.

Stir in 1½ teaspoons of vanilla extract along with your toasted pecans, mixing until well-coated.

Transfer the pecan-caramel mixture to a prepared dish and refrigerate for 30 minutes to firm up.

Melt 2 cups of chopped chocolate in a heatproof bowl in the microwave, heating for 30 seconds at a time until smooth.

Scoop small portions of the pecan-caramel mixture and shape into balls or mounds. Dip each into the melted chocolate.

Let your chocolate-coated turtles sit at room temperature for about 30 minutes until the chocolate is set.