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Chocolate Covered Roasted Pumpkin Seed Turtle Clusters Recipe

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4.8 from 78 reviews

These Chocolate Covered Roasted Pumpkin Seed Turtle Clusters are a delightful treat combining crunchy roasted pumpkin seeds, sweet caramel, toasted pecans, and rich chocolate. Perfect as a homemade snack or gift, they offer a delicious balance of salty, sweet, and nutty flavors in each bite.

Ingredients

Scale

Roasted Pumpkin Seeds

  • 2 cups pumpkin seeds (rinsed and patted dry)
  • 1 tablespoon olive oil
  • Sea salt (for sprinkling)

Chocolate and Caramel Layers

  • 20 ounces semi-sweet or milk chocolate, chopped (may also use dark)
  • 24 caramels, unwrapped (such as Werther’s Original)
  • 2 tablespoons heavy cream or canned coconut milk

Toppings

  • 40 whole pecans, toasted
  • Flaked sea salt (for sprinkling)

Instructions

  1. Preheat and Roast Pumpkin Seeds: Preheat your oven to 325 degrees F. Spread the rinsed and dried pumpkin seeds evenly on a greased baking sheet and roast them for 10 minutes to dry out.
  2. Toss and Continue Roasting: Remove the pumpkin seeds from the oven, toss them with olive oil and a generous pinch of sea salt, then return to the oven for an additional 15-20 minutes until golden and toasted. Allow to cool afterwards.
  3. Prepare Baking Sheets: While seeds cool, line two baking sheets with wax paper in preparation for assembly.
  4. Melt First Portion of Chocolate: Place 12 ounces of the chopped chocolate into a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and fully melted, approximately 1 minute and 30 seconds.
  5. Create Chocolate Base: Using a tablespoon, dollop melted chocolate into small circles about the size of an Oreo onto the wax paper-lined baking sheets, making 20-30 dollops.
  6. Top with Pumpkin Seeds: Sprinkle the roasted pumpkin seeds generously over each chocolate dollop, covering almost all the chocolate. Freeze this sheet for 10-15 minutes to harden.
  7. Melt Caramel Mixture: Combine the unwrapped caramels and heavy cream or coconut milk in a microwave-safe bowl. Melt in 30-second intervals, stirring until smooth, about 1 minute and 30 seconds.
  8. Assemble Clusters: Remove the chocolate-pumpkin seed clusters from the freezer. Spoon 1-2 teaspoons of caramel over each cluster carefully to avoid over-saturating. Press two toasted pecans onto the caramel for each cluster.
  9. Finish with Remaining Chocolate: Melt the remaining 8 ounces of chocolate the same way as before. Drizzle this chocolate over each cluster, then sprinkle with flaked sea salt.
  10. Chill and Serve: Return the clusters to the freezer for 10 minutes or refrigerate for 20 minutes until set. Serve chilled or at room temperature. Store in the fridge if your environment is warm to prevent melting.

Notes

  • Ensure pumpkin seeds are thoroughly dried before roasting for best texture.
  • Use either heavy cream or coconut milk depending on dietary preference.
  • Adjust amount of caramel per cluster based on desired sweetness.
  • Storing clusters in the refrigerator is recommended in warm climates to keep chocolate intact.
  • Dark chocolate can be used for a richer, less sweet flavor variant.

Keywords: pumpkin seed clusters, chocolate turtle clusters, roasted pumpkin seeds, caramel pecan clusters, homemade chocolate treats

Find it online: https://thefoodrecipe.com/chocolate-covered-roasted-pumpkin-seed-turtle-clusters-recipe/