Chocolate Covered Pecans are a sweet and salty chocolatey snack! This easy recipe features toasted pecans dipped in rich chocolate topped with flaky sea salt. Make with 4 ingredients in just a few minutes.
Is there anything better than a snack dipped in chocolate? From fruits to nuts, everything is better coated in chocolate! We especially love these chocolate pecans because they are rich, protein-packed, and have the perfect crunch.
Use store-bought toasted pecans or see the recipe card below to toast pecans yourself. These chocolatey pecans are so satisfying -- the pecans are crispy and flavorful, the chocolate is rich, and the pinch of flaky sea salt adds just the right amount of salt.
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About Chocolate Covered Pecans
- Taste - The combination of sweet pecans, chocolate, and sea salt is delectably rich and sweet.
- Texture - Both the pecans and chocolate are firm with a nice crunch.
- Effort - All you need to do is temper the chocolate, dip the pecans, then wait for them to cool.
- Time - It takes about 5 minutes to temper the chocolate, a few minutes to dip the pecans, then about 15 minutes to freeze them.
Ingredients
- Toasted Pecans - Toasted pecans are an extra buttery and sweet nut.
- High-quality chocolate or baking chips - Use high quality chips like Ghirardelli, Guittard, or Trader Joe's baking chips to ensure that they melt well. Cheap chocolate chips will not melt as well because they have fillers.
- Coconut oil - Coconut oil is optional. It adds a nice shine to the chocolate pecans.
- Flaky sea salt - Sea salt balances the sweetness and brings out the rich chocolate and pecan flavor.
See recipe card for quantities.
Substitutions and Variations
- Chocolate - This recipe will also be delicious with melted dark chocolate, white chocolate, ruby chocolate, or milk chocolate depending on your preference.
- Shredded coconut - Add shredded coconut for extra sweetness.
- Walnuts - Chocolate covered walnuts are a delicious and slightly less sweet alternative to chocolate covered pecans.
- Caramel - Add caramel for extra rich sweetness.
- Toast the pecans yourself - Instead of buying pre-toasted pecans, you can also toast them yourself.
- Pecan halves - Enjoy chocolate pecan halves if you want smaller portions.
Instructions
- Prepare station - Line a baking sheet with parchment paper or wax paper and set aside. This will be your surface for your dipped pecans. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (microwave or double boiler) - Use a double boiler or microwave to melt â…” of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the pecans a nice shine. See double-boiler instructions if using.
Double Boiler Instructions
- Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.
- Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the ⅔ of the chocolate. Then stir the chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 115°F and no higher than 120°F.
- Carefully wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate.
- Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the pecans a nice shine. At this point, the chocolate should be between 84°F and 89°F.
Chocolate Pecans
- Dip pecans - Place a pecan on a fork and dip in the chocolate until thoroughly coated. You can also hold a pecan in your fingers and dip just half of the pecan. Allow the excess chocolate to drip in the bowl. Place pecans on the prepared baking sheet and continue the process until all the pecans are dipped. Then top each pecan with flaky sea salt.
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the pecans.
- Chill pecans - Place the pecans in the refrigerator to set the chocolate and chill in the freezer for at least 20 minutes until the chocolate is set. Enjoy immediately or store in an airtight container for up to one month.
Pro tip: Use high-quality chocolate for the best results. Cheap chocolate chips have fillers and do not melt well. We typically use Ghirardelli, Guittard, Lily’s, or Trader Joe’s baking chocolate or chocolate chips for the best results. Trader Joe’s has great affordable options!
Storage
Store leftover chocolate pecans in the refrigerator in an air-tight container for up to 2 weeks. You can also freeze them for up to 1 month. If you have multiple layers of pecans in your container, place wax paper in between the layers so the chocolate pecans don't stick to each other.
Top tips
- Chocolate and water do not work well together. Make sure your surface area is completely dry before making pecans or the chocolate will seize and not stick.
- If the melted chocolate for dipping starts to harden, warm the chocolate in the microwave for a few seconds or place the back onto the double boiler for a few seconds and stir to reuse.
- If using chopped chocolate, make sure the chocolate pieces are relatively the same size to ensure even melting.
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use glass in a microwave as metal is not microwave safe.
- If you use toppings, dip the pecans in the desired toppings then place them on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.
Recipe FAQs
Are chocolate and pecans good together?
Yes! The combination of sweet chocolate and buttery pecans is delicious. We add a little salt to enhance the flavor.
Are chocolate covered pecans healthy for you?
While we don't consider chocolate pecans healthy, they are a healthier alternative to other chocolate candy. If you want to make them healthier, use a lower sugar chocolate like dark chocolate.
What chocolate is best for chocolate covered pecans?
We love a dark or semi-sweet chocolate because it has the richest and purest chocolate flavor. However, you can also use a milk chocolate if you the sweeter taste.
Why are my pecans not crunchy?
Your pecans may not be crunchy if they are overcrowded when you toast them and they don't have the opportunity to dry and get crispy.
Is it better to use a plastic or glass bowl to melt chocolate?
Glass is best because it stays hotter for a longer period of time. Plastic also retains moisture and can make the chocolate seize.
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Chocolate Covered Pecans
Chocolate Covered Pecans are a sweet and salty chocolatey snack! This easy recipe features toasted pecans dipped in rich chocolate topped with flaky sea salt. Make with 4 ingredients in just a few minutes.
Servings: 1 cup
Calories: 1201kcal
Equipment
- 1 saucepan
Ingredients
Chocolate-Covered Pecans
- 1 cup toasted pecans
- ½ cup high-quality chocolate or baking chips i.e. Ghirardelli, Guittard, etc.
- 2 teaspoon coconut oil optional
- flaky sea salt
Toasted Pecans, if toasting yourself
- 1 cup raw pecans
- ¾ teaspoon sea salt or kosher salt optional, if toasting raw pecans
- 2 teaspoon olive oil optional, if toasting raw pecans
Instructions
Chocolate Pecans
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped pecans.
- Melt chocolate (microwave or double boiler) - Use a double boiler or microwave to melt ⅔ of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the pecans a nice shine. See double-boiler instructions in notes section below if using.½ cup high-quality chocolate or baking chips, 2 teaspoon coconut oil
- Dip pecans - Place pecans in the chocolate and use two forks to toss them until thoroughly coated, then use a fork to lift the pecans out of the chocolate. Tap the fork against the side of the bowl and allow the excess chocolate to drip in the bowl. You can also hold a pecan between your fingers and dip just half of the pecan. Place on the parchment paper and continue the process until all the pecans are dipped. Top each pecan with flaky sea salt.1 cup toasted pecans, flaky sea salt
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the pecans.
- Chill pecans - Place the pecans in the refrigerator to set the chocolate and chill in the freezer for at least 20 minutes until the chocolate is set. Enjoy immediately or store in an airtight container for up to one month.
Toasted Pecans, if toasting yourself
- Heat the oven to 350°F and line a baking sheet with parchment paper. In a large mixing bowl, mix pecans, olive oil, and salt. Transfer the pecans to the baking sheet and spread into a single layer. Place in the oven on the middle rack and bake for about 5-7 minutes, stirring and spreading into a single layer halfway through. Remove the tray from the oven and allow to cool for a few minutes.1 cup raw pecans, ¾ teaspoon sea salt or kosher salt, 2 teaspoon olive oil
Notes
Storage
- Refrigerate leftover chocolate pecans in an air-tight container for up to 2 weeks for best results. You can also freeze them for up to 1 month. If you have multiple layers of pecans in your container, place wax paper in between the layers so the pecans don't stick to each other.
- For best results, use high-quality chocolate. Cheap chocolate chips have fillers and do not melt well.
- Make sure your surface area is completely dry before making pecans or the chocolate will seize and not stick.
- If the melted chocolate for dipping starts to harden, warm the chocolate in the microwave for a few seconds or place the back onto the double boiler for a few seconds and stir.
- If using chopped chocolate, make sure the chocolate pieces are about the same size to ensure even melting.Â
- If you use toppings, dip the pecans in the desired toppings then place them on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.
- Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.
- Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the ⅔ of the chocolate. Stir the chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 115°F and no higher than 120°F.
- Carefully wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate. Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the pecans a nice shine. At this point, the chocolate should be between 84°F and 89°F.
Nutrition
Calories: 1201kcal | Carbohydrates: 72g | Protein: 9g | Fat: 105g | Saturated Fat: 29g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 41g | Potassium: 663mg | Fiber: 10g | Sugar: 55g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 3mg
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