I brought this Butter Pecan Turtle Cookies recipe to Israel from the States. I made it often early in my marriage, when we could use the pecans from my in-laws pecan tree. In later years (when the pecan tree was no more :-( ), given the price of pecans, I would make it for special occasions. Carmelizing the sugar raises it from easy to intermediate, but it is definitely worth the effort.
Pouring the hot caramel evenly over the pecans is tricky.
The keys are:
1) Make sure the mixture is so hot that the margarine and sugar are well integrated.
2) Have the pecans right next to the stove top to minimize the time between removing the caramel from the flame and pouring it on top of the pecans.
Practice makes perfect!