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Chocolate covered pecans are one of the easiest and most delicious treats ever! You just need your favorite chocolate chips, coconut oil, and pecans, plus a little flaky salt for a mouthwatering salty-sweet kick. Perfect for the holidays!
After covering lots of different nuts and fruits with chocolate, I have to say that chocolate-covered pecans are hands-down the best.
They have an iconic flavor and the perfect crunch, which makes them truly irresistible. It’s hard to stop at just one or two!
We like to eat a few at a time as a sweet treat, or you can chop them to add on top of ice cream, cheesecakes, and more. But, they’re right at home on any holiday dessert table. Everyone will come back again and again to grab a few more!
If you have a stash of fresh pecans on hand, you’ve got to try this roasted pecan butter! It’s so, so easy to make and has the most gorgeous flavor. It’s my favorite nut butter and is infinitely better than regular peanut butter!
Why you’ll love these dark chocolate covered pecans
- Requires just 3-4 basic ingredients
- The best of the best – pecans have the perfect texture and flavor for chocolate
- Can be made with any type of chocolate
- Starts with toasted pecans for a richer, nuttier flavor
- Not-too-sweet, thanks to the semi-sweet or bittersweet chocolate
- Great gift idea for the holidays
- Easy make-ahead snack for the holiday season
- Uses the easy microwave method – no double boiler needed
Ingredients
- Raw pecans – For the best shape, I recommend using whole pecan halves instead of pieces. These are more expensive, but the texture and telltale shape are worth it. If you want to save some money, use pecan pieces, but stir them into the chocolate and spoon small clusters of the pieces onto the cookie sheet (like these hazelnut covered chocolate clusters).
- Chocolate chips – I prefer dark chocolate, and used semi-sweetchocolate chips for this recipe. You can certainly use different types of chocolate or even dark chocolate bars for a premium flavor. Avoid melting chocolate (also called almond bark), as it’s not really chocolate.
- Coconut oil – This is technically optional, but it gives the chocolate a nice hard shell.
- Sea salt – I love sprinkling sea or kosher salt on top of my chocolate covered treats because it brings out the flavor and enhances the sweetness. If you’re not into that, skip it!
How to Make Chocolate Covered Pecans
- Preheat the oven to 300 F. Line a baking sheet with parchment paper or a silicone mat. Spread the pecans in an even layer.
- Bake for 5-7 minutes to toast the pecans and bring out their flavor. Remove from the over and allow the pecans to cool for a few minutes.
- In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave for 30-second intervals, stirring between each one.
- Once the chocolate is liquid and smooth, add a handful of the pecans, stir them around, then pick up each nut with the fork. Shake or tap off the excess chocolate, then carefully place the pecan on the parchment paper-lined tray. Repeat until all the pecans have been dipped.
- Sprinkle flaky sea salt over top of the chocolate pecans. Transfer the pan to the fridge to set for at least 30 minutes. Serve and enjoy!
Storing Suggestions
For the best texture, keep these chocolate coated pecans in an airtight container in the fridge. They’ll last for a couple of weeks and can be frozen for several months.
Since we aren’t tempering the chocolate, keeping them cold will help them stay nice and crisp.
I like to eat them straight from the fridge or freezer, or I set some in a dish and let them warm up to room temperature for a few minutes.
For gifting, add them to glass mason jars or package them in a paper box lined with wax paper.
Tips & Variations
- Scale up or down. This recipe makes enough for a pretty full sheet pan. If you only need a little bit, reduce the quantities by half.
- Mix and match types of nuts. Instead of just pecans, feel free to dip hazelnuts, almonds, macadamia nuts, cashews, and more.
- Temper the chocolate. Tempered chocolate has a glossy look and sheen plus a nice, hard snap. This recipe does use tempering as it is more challenging for beginners, but it the best method to make shelf-stable, bakery-worthy chocolates. If you’re comfortable tempering chocolate, feel free to do so and skip the refrigerator!
- Decorate with white chocolate. I love adding a little drizzle of melted white chocolate for a nice contrast. You only need a small amount, and it adds a high-end look!
How to Serve
Although we usually eat these as a delicious snack, they really work well with lots of other recipes!
- Sprinkle over ice cream
- Chop and fold into chocolate chip cookies
- Add to a charcuterie board for a sweet treat
- Sprinkle over frosting on cakes and cupcakes
- Store in a mason jar for a tasty gift
FAQs
I’ll be honest – I’ve made a lot of chocolate covered nuts and truffles over the years and swore by the double boiler for most of that time. It’s gentle, holds the heat well, and is the “right” way.
But over the past few years, I’ve started to melt chocolate in the microwave instead. The results are essentially identical, require less clean-up, and the microwave is much faster!
If you do want to make a double boiler for these homemade chocolate pecans, fill a saucepan with a few inches of water. Add a heat-safe glass or metal bowl on top and warm over low heat on the stovetop. Place the chocolate chips and coconut oil in the boil and allow them to melt gradually, stirring often. Once liquid, dip like normal.
More Chocolate Recipes
- 2 Ingredient Truffles
- Chocolate Covered Hazelnuts
- Dark Chocolate Covered Cranberries
- Pink Chocolate Covered Strawberries
- Dark Chocolate Date Bark
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Dark Chocolate Covered Pecans Recipe
Equipment
- Sheet pan
- Parchment paper
- microwave-safe bowl
Ingredients
- 2 cups pecan halves
- 1 1/4 cups dark chocolate chips
- 1 tbsp coconut oil
- 1/2 tsp flaky sea salt, or kosher salt
Instructions
- Preheat the oven to 300 F. Line a baking tray with parchment paper. Spread the pecans in an even layer.2 cups pecan halves
- Bake for 5-7 minutes to toast the pecans and bring out their flavor. Remove from the over and allow the pecans to cool for a few minutes.
- In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave for 30 second increments, stirring between each one.1 1/4 cups dark chocolate chips, 1 tbsp coconut oil
- Once the chocolate is liquid and smooth, add a handful of the pecans, stir them around, then pick up each nut with the fork. Shake or tap off the excess chocolate, then carefully place the pecan on the parchment paper-lined tray. Repeat until all the pecans have been dipped.
- Sprinkle flaky sea salt over top of the chocolate pecans. Transfer the pan to the fridge to set for at least 30 minutes. Serve and enjoy!1/2 tsp flaky sea salt
Did you try this recipe?
Post a photo and tag @milkglasshome!Pin this recipe for later!
I’m so sure these will be wonderful so I’m confident in giving 5 stars before I’ve even made them! My question is what would the weight of chocolate be? I only have a bar of chocolate, not chips.
Marian,
Thanks for your kind words! I anticipate that should be about 10 ounces of chocolate when measured by weight. Hope that helps! 🙂