Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast them for about 5-7 minutes until fragrant. Let them cool.

Make the Caramel: In a saucepan, combine the sugar and butter over medium heat. Stir until the butter is melted. Gradually add the heavy cream while stirring constantly. Continue cooking and stirring until the mixture reaches a soft ball stage (about 240°F or 115°C). Remove from heat and stir in vanilla and salt.

Assemble the Turtles: On a parchment-lined baking sheet, place 3-4 pecan halves together to form a base. Spoon a small amount of the caramel mixture over the pecans, allowing it to spread slightly. Repeat with remaining pecans and caramel.

Melt the Chocolate: In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until smooth.

Coat the Candies: Drizzle or spoon the melted chocolate over each caramel-covered pecan cluster, ensuring they are well-coated. Let them set at room temperature or refrigerate to harden.

Serve: Once the chocolate has hardened, the turtle candies are ready to be enjoyed. Store them in an airtight container for freshness.