1.   Arrange five pecan halves for each turtle, placing one pecan for the head and four others for legs.

2.   Place pecans in a colander and rinse with steaming, hot water.

3.   Place pecans on a foil-lined baking sheet.

4.   Place pecans in a small nonstick skillet and add a large pinch of salt.

5.   Shake to drain and place pecans on a paper towel.