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Start by toasting whole pecans, either in the oven or on the stovetop. Spread the pecans on a baking sheet and pop them in a 350°F oven for 8-10 minutes until they have a nutty aroma.
Line two large baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray, then arrange clusters of 3-5 pecans spaced apart slightly for each turtle.
In a medium bowl, combine the unwrapped caramels and evaporated milk, half-and-half, or cream. Microwave in 20-second bursts of heat, stirring between each interval, until melted and smooth.
Spoon 2-3 teaspoons of the warm caramel over the pecan clusters, ensuring it touches all the nuts to hold them together.
Melt the chocolate chips and coconut oil in a medium bowl by microwaving with 20-second bursts of heat again. Stir between each interval until the chocolate is fully melted.
Spoon 2-3 teaspoons of melted chocolate over each cluster of caramel and nuts, swirling the top with the back of your spoon for a decorative finish. Sprinkle with sea salt if desired.