Preheat your oven to 350°F (175°C). Spread 2 cups of pecans evenly on a baking sheet and toast for 8–10 minutes until fragrant and lightly golden.

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

Stir in 1½ teaspoons of vanilla extract after microwaving and let the mixture cool slightly.

Fold in the chopped pecans until fully coated with caramel.

Transfer the mixture to a shallow dish and refrigerate for at least 30 minutes.

Melt 2 cups of chopped chocolate in the microwave, stirring every 30 seconds until smooth.

Scoop small portions of the caramel-pecan mixture and dip into the melted chocolate, coating fully. Place on wax paper.

Refrigerate the coated turtles for about 30 minutes until chocolate has hardened.