In a medium saucepan, combine the butter, light brown sugar, and corn syrup over medium heat. Stir constantly as the butter melts and the sugar dissolves into a smooth liquid.

Once the mixture begins to bubble gently, slowly pour in the sweetened condensed milk while continuing to stir. Be cautious, as the milk can easily burn on the bottom of the pan.

Cook and stir for about 8 to 10 minutes until the mixture thickens and turns a deep golden brown, resembling thick lava. Remove the pan from heat immediately once it reaches this stage.

Carefully stir in the vanilla extract, as it may bubble up when added to the hot mixture.

Using a small spoon, pour a tablespoon of the hot caramel over each cluster of pecans, ensuring the caramel coats the nuts and holds them together.

Allow the clusters to sit at room temperature for at least 30 minutes until the caramel firms up and cools to the touch.

While the caramel is setting, prepare the chocolate coating by placing the chocolate chips and coconut oil in a microwave-safe bowl.

Heat the chocolate in 30-second intervals, stirring well after each interval until the mixture is completely smooth and glossy.

Using a spoon, pour a small amount of melted chocolate over each caramel cluster, spreading it slightly with the back of the spoon to cover the caramel completely.

Before the chocolate hardens, sprinkle a tiny pinch of sea salt over the top of each turtle to enhance the flavors and give the candy a professional appearance.

Place the baking sheet in the refrigerator for about 20 minutes to allow the chocolate to set firmly.

Once the chocolate is hard, peel the candies off the parchment paper and enjoy immediately or store for later.