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.
2teaspoonolive oiloptional, 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.
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.
Top Tips
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.
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.
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. 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.