Toss pecans in a bowl with olive oil. Spread on a baking sheet lined with parchment paper.

Toast pecans in 350F oven until they begin to brown (approximately 10 minutes). Allow pecans to cool 5 minutes.

Line a cool baking sheet with parchment paper. Arrange pecans into 12 piles, 5 pecans per pile. 3 on the bottom and 2 on the top works well. You will only need 60 pecans, but starting with 75 will give you extras to repace those that will inevitably break.

Make the caramel. Add heavy whipping cream, honey, salt, and vanilla to a saucepan. Cook over medium heat, stirring constantly, until caramel beings to thicken (approximately 5 minutes). Remove from heat, and allow caramel to cool 5 minutes.

Evenly drizzle approximately 2 tsp caramel over each pile of pecans.

Melt chocolate chips in a heat-proof bowl in the microwave. Total time will depend on the strength of the microwave. Heat in 30 second increments, and stir well each time to prevent burning.

Using a spoon, cover each turtle in 1 Tbsp melted chocolate. Allow turtles to set until hardened.