On baking pan lined with parchment paper, arrange 5 pecans together like flower petals. Repeat until there are 20 clusters.

In food processor, combine all ingredients for caramel and blend until completely smooth.

Pour 1-2 tablespoons caramel onto each pecan cluster so caramel covers the center where all pecans meet. Leave outer ends of pecans sticking out like turtle feet. Place pan with candies in freezer to set a few minutes while the chocolate is prepped.

In double boiler or sauce pan over low heat, melt chocolate about two minutes until smooth. Remove turtles from freezer and press down on each with your finger to flatten caramel and allow poured chocolate to settle evenly. Add 1/2 tablespoon chocolate over caramel.

Sprinkle each turtle with salt and refrigerate 5 minutes or until chocolate has set. Store in freezer.