Preheat your oven to 350°F (175°C) and spread 2 cups of pecans evenly on a baking sheet. Toast for 8-10 minutes, stirring occasionally.

In a microwave-safe bowl, melt 6 tablespoons of unsalted butter for about 30-45 seconds.

Mix the melted butter with 1 cup of light brown sugar, 0.5 cup of granulated sugar, 0.5 cup of light corn syrup, and 1 cup of sweetened condensed milk.

Transfer the mixture into the microwave and cook on high for 6 minutes, stirring halfway through.

Remove the caramel mixture from the microwave and stir in 1.5 teaspoons of vanilla extract. Fold in the toasted pecans.

Refrigerate the caramel-pecan mixture for at least 30 minutes.

While the mixture is chilling, melt 2 cups of chopped chocolate in a microwave-safe bowl.

Once the caramel-pecan mixture has cooled, use a fork to dip portions into the melted chocolate.

Refrigerate the coated turtles for about 30 minutes or until the chocolate has completely set.