Step 1: Line a large baking sheet with parchment paper or a silicone baking mat. Arrange pecan halves in clusters of three or four, forming small 'turtle' shapes, leaving a little space between each.
Step 2: Unwrap the caramels and place them in a microwave-safe bowl with the heavy cream. Microwave on high for 30-second intervals, stirring well after each, until the caramels are completely melted and smooth. This usually takes 1.5 to 2 minutes.
Step 3: Using a small spoon or scoop, place about a teaspoon of melted caramel over the center of each pecan cluster. Let sit for 5-10 minutes to allow the caramel to slightly firm up.
Step 4: While the caramel is setting, melt the chocolate. Place the melting chocolate in a separate microwave-safe bowl. Microwave on high for 30-second intervals, stirring vigorously after each, until the chocolate is smooth and fully melted. Alternatively, use a double boiler over simmering water.
Step 5: Carefully spoon the melted chocolate over each caramel-pecan cluster, ensuring the caramel and pecans are fully covered. You can also gently dip the bottom of the caramel-pecan clusters into the chocolate, then spoon chocolate over the top.
Step 6: If desired, immediately sprinkle a tiny pinch of flaky sea salt over the wet chocolate. This adds a wonderful sweet and salty balance.
Step 7: Allow the turtle candies to set completely at room temperature for at least 1-2 hours, or place them in the refrigerator for 30-45 minutes to speed up the process. Once firm, peel them off the parchment paper and store in an airtight container.