Line a large baking sheet with parchment paper or aluminum foil. If using foil, lightly coat it with nonstick cooking spray.

If the pecans are not already toasted, spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes. Let them cool completely.

Arrange about 4 pecan halves for each candy, pointing them in different directions to create the traditional turtle shape. Alternatively, arrange them in small clusters.

Place the unwrapped caramels in a microwave-safe bowl. Add 1 tablespoon of water if the caramels are especially firm.

Microwave the caramels in 30-second intervals, stirring well after each interval, until completely melted and smooth. Allow the caramel to cool for 1–2 minutes.

Spoon a small amount of melted caramel into the center of each pecan cluster, using enough to hold the nuts together while leaving some pecans visible around the edges.

Place the semisweet chocolate in a microwave-safe bowl. Microwave in short intervals, stirring frequently, until smooth. Alternatively, melt the chocolate using a double boiler.

Spoon the melted chocolate over the caramel layer on each candy. Spread it slightly with the back of the spoon, allowing some caramel and pecans to remain visible.

Refrigerate the candies for at least 30 minutes, or until the chocolate and caramel are firm.

Gently lift the candies from the parchment or foil. Let them sit at room temperature for a few minutes before serving for the best texture.