These chocolate covered pecans are the perfect sweet-and-crunchy snack. You toast pecans for extra flavor, coat them in rich melted chocolate, then let them set until they’re snappy and glossy. They’re easy to make, dangerously snackable, and perfect for the holidays, but honestly you’ll want them in your fridge year-round.
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Why You'll Love This Chocolate Covered Pecan Recipe
This recipe hits that sweet-and-salty craving in the best way. Toasted pecans bring buttery crunch, the chocolate adds rich sweetness, and every handful feels like a little treat without being complicated.
It’s also quick. You’ll spend about 15 minutes making them, then the fridge does the rest while they set up. Once they’re firm, you’ve got a homemade snack that looks gift-worthy and tastes like something you bought from a candy shop.
I always keep these around during the holidays because they disappear fast. My family grabs them for an afternoon pick-me-up, and I love that it’s a simple treat made with real ingredients, satisfying, a little “fancy,” and way too easy to keep snacking on.
People are loving this recipe. Check out what this reader said:
These chocolate covered pecans are a dream come true. Each bite of them is just absolutely divine. -Kelly
Ingredients
- 1-½ cups of pecan halves
- ½ cup semi-sweet chocolate chips or chunks
- 2 tbsp. vegetable oil or coconut oil
- Sea salt for sprinkle
How To Make Chocolate Covered Pecans
Step 1. Roast the pecans
Preheat your oven to 285°F (140ºC). Then, place the pecans on a baking sheet in a single layer and roast them for 8 minutes. Finally, remove the pecans from the oven and allow them to cool.
Step 2. Melt chocolate
Place a sheet of parchment paper over a baking sheet. Combine the chocolate and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Stir and repeat until all of the chocolate has melted.
Step 3. Coat the pecans
Using tongs, pick up each pecan and dip it into the melted chocolate. Place the dipped pecans on the parchment paper. Continue to do this until all of the nuts are coated and placed on the baking sheet. Sprinkle them with flaky sea salt.
Step 4. Set the chocolate
Put the baking sheet in the coolest part of your kitchen and allow the chocolate to set for about an hour. Serve chocolate covered pecans chilled or at room temperature.
Pro Tips for Perfect Chocolate Covered Pecans
- Toast for flavor, but don’t overdo it: That quick 8-minute roast wakes the pecans up and makes them taste buttery and nutty instead of flat. Keep them in a single layer and watch closely, pecans can go from toasted to bitter fast. Let them cool completely before dipping so the chocolate sets cleanly.
- Chop chocolate evenly so it melts smoother: Smaller pieces melt faster and more evenly, which helps you avoid scorching. Stir every 30 seconds in the microwave and stop as soon as it’s mostly melted, then stir until smooth. Chocolate burns easier than people think.
- Use a little oil for glossy chocolate shell: A small amount of oil helps the chocolate coat the pecans smoothly and gives you that nice shiny finish. It also makes the texture easier to bite once it sets.
- Keep everything dry: Even a tiny drop of water can make melted chocolate seize and turn grainy. Make sure your bowl, spoon, and tongs are completely dry before you start.
- Dip smarter, not harder: Tongs work great, but you can also use a fork to lift the pecans out and tap gently on the side of the bowl to let extra chocolate drip off. Less excess chocolate means cleaner-looking pecans and faster setting.
- Salt right after dipping: Sprinkle flaky sea salt while the chocolate is still wet so it actually sticks. If you wait until it starts setting, the salt will bounce right off.
- Set them in a cool, dry spot: Chocolate sets best in a cool part of your kitchen, not next to the oven or dishwasher. If your kitchen is warm, pop the tray in the fridge for 15 to 20 minutes to set quickly, but avoid long fridge time if you can because condensation can dull the chocolate.
- Make them quicker: Dip in batches. Dip 10 to 12 pecans, place them on parchment, sprinkle salt, then repeat. It keeps the workflow smooth and helps you salt them before the chocolate starts setting.
Chocolate Covered Pecans FAQS
What’s the best chocolate for chocolate covered pecans?
Use good-quality chocolate bars or melting wafers for the smoothest melt and best flavor. Chocolate chips work, but they’re made to hold their shape, so they can melt thicker and less smooth unless you add a little oil, like this recipe does.
Why won’t my chocolate melt smoothly?
Most of the time it’s overheated, or it seized from moisture. Melt in 30-second bursts, stir well between rounds, and make sure your bowl and utensils are completely dry. If it looks thick, a tiny bit more oil can help smooth it out.
Do I have to toast pecans before dipping in chocolate?
You don’t have to, but it makes a big difference. Toasting brings out the pecans’ buttery flavor and gives you a better crunch, so the finished pecans taste richer.
How do you keep chocolate covered nuts from sticking together?
Let them set in a single layer on parchment paper with space between each pecan. Once they’re fully set, store them in an airtight container and separate layers with parchment so they don’t stick.
Can I refrigerate chocolate covered pecans to set faster?
Yes. If your kitchen is warm, the fridge helps them set quickly. Just don’t leave them in there uncovered, condensation can form and make the chocolate look dull.
How long do chocolate covered pecans last?
Stored in an airtight container in a cool, dry place, they stay fresh for about 2 weeks. For longer storage, keep them in the fridge and bring to room temp before serving.
Can I freeze chocolate covered pecans?
Yes. Freeze in an airtight container for up to 2 months. Thaw at room temperature in the container so condensation forms on the container, not on the chocolate.
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Chocolate Covered Pecans
These chocolate covered pecans are the perfect sweet-and-crunchy snack. You toast pecans for extra flavor, coat them in rich melted chocolate, then let them set until they’re snappy and glossy. They’re easy to make, dangerously snackable, and perfect for the holidays, but honestly you’ll want them in your fridge year-round.
Ingredients
- 1-½ cups of pecan halves
- ½ cup semi-sweet chocolate chips or chunks
- 2 tbsp. vegetable oil or coconut oil
- Sea salt for sprinkle
Instructions
- Preheat the oven to 285°F (140ºC). Place the pecans on a baking sheet in a single layer. Roast them for 8 minutes. Remove from the oven, allow them to cool.
- Place a sheet of parchment paper over a baking sheet.
- Combine the chocolate and oil in a microwave-safe bowl. Microwave on high for 30 seconds. Stir. Repeat until all of the chocolate has melted.
- Using tongs, pick up each pecan and dip it into the melted chocolate.
- Place the dipped pecans on the parchment paper. Continue to do this until all of the nuts are coated and placed on the baking sheet. Sprinkle them with sea salt.
- Set the baking sheet in the coolest part of your kitchen and allow the chocolate to set for about an hour.
Nutrition Information:
Serving Size:
¼ cupAmount Per Serving: Calories: 331Total Fat: 29gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 16gFiber: 3gSugar: 0gProtein: 4g
Kelly
These chocolate covered pecans are a dream come true. Each bite of them is just absolutely divine.
Julie Anderson
Delicious chocolate fix snack. I've been using sugar free chocolate chips to make it a healthier snack and I love eating them at night.