Easy Chocolate Covered Pecans Recipe for Snacks & Gifts (Print version)
Toasted pecans dipped in smooth chocolate with a tiny salty finish, easy enough for snacking and pretty enough for homemade gifts.
# Ingredients:
For the pecans
01 -
1 lb (450 g) pecan halves
02 -
2 tablespoons unsalted butter, melted
03 -
1 teaspoon fine sea salt
For the chocolate coating
04 -
16 oz (455 g) semi-sweet or dark chocolate melting wafers
05 -
1 teaspoon coconut oil, optional if using chocolate chips
06 -
1/2 teaspoon flaky sea salt, optional for finishing
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Toss the pecans with melted butter and fine sea salt on a rimmed baking sheet. Bake for 8-10 minutes, stirring once, until fragrant and slightly darker.
02 -
Spread the toasted pecans into an even layer and let them cool for at least 15 minutes. They should not feel warm before dipping.
03 -
Place the chocolate wafers in a dry microwave-safe bowl. Microwave in 30-second bursts, stirring after each burst, until smooth. If using chocolate chips, stir in the coconut oil after melting.
04 -
Add a small handful of pecans to the melted chocolate. Turn to coat, then lift each pecan out with a fork and let excess chocolate drip back into the bowl.
05 -
Place coated pecans on a parchment-lined baking sheet. Sprinkle lightly with flaky salt while the chocolate is still wet, if using.
06 -
Let the pecans set at room temperature for 30-45 minutes, or refrigerate for 10-15 minutes if the room is warm. Store airtight once firm.
# Good to know:
01 -
Makes about 4 cups of chocolate covered pecans.
02 -
Use melting wafers for the smoothest, easiest coating.
03 -
Best stored in a cool, dry place after the chocolate is fully set.