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1
Combine the water, sugar, vanilla bean seeds and pod, condensed milk, corn syrup, and butter in a heavy-bottomed 2-quart saucepan and bring to a boil, stirring constantly.
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2
Continue stirring while cooking until the batch reaches 245u00b0F. This is a good estimation of the required temperature. When the thermometer reads 240u00b0F, begin testing the caramel's consistency using the back of a spoon and a dipping it into a bowl of ice water to cool. The cooled piece on the spoon should be firm but not hard when the caramel is properly cooked.
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3
Stir in the salt.
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4
Remove from the heat. Shock the saucepan in cold water, remove the vanilla pod using tongs, and set aside to allow the caramel to cool slightly.
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5
Line a sheet pan with parchment paper. Place the toasted pecans on the pan in groups of 5 to resemble a turtle--its legs and head. You should be able to make 60 turtles.
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6
When the caramel has cooled to a thick but fluid consistency (140u00b0 to 150u00b0F), spoon a tablespoon of the caramel onto each group of pecans to form the body of the turtle. Allow the turtles to cool completely
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7
Spoon or pipe the tempered chocolate on top of the cooled caramel, leaving the pecans exposed.
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8
Store in a single layer in an airtight container.
