Chocolate Covered Pecans

This recipe for chocolate covered pecans is absolutely delicious, but also perfect for the holiday season. The toasted pecans have a caramelized flavor (thanks to the butter and brown sugar!) and then are coated in warm, melted chocolate to create a sweet chocolate shell.

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 6 servings

Equipment

19 x 13-inch half-sheet baking pan
aluminum foil
silicone baking mat

Ingredients

For Toasting the Pecans

1 cup pecan halves
1 tablespoon unsalted butter melted
1 tablespoon brown sugar

For Coating the Pecans in Chocolate

1 cup chocolate chips dark, semi-sweet, or milk
1 teaspoon coconut oil
sea salt for garnish

Instructions

Preheat the oven to 350° F. Line your baking pan with aluminum foil for easy cleanup.
Toss pecans in butter and brown sugar, coating them evenly. Toast them in the oven for 7 to minutes, checking to make sure they don't burn.
Remove pecans from the oven and allow them to cool for 15 minutes.
In a medium microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30 second increments, stopping after each time to stir the mixture.
When the chocolate is completely melted, add the cooled pecans to the bowl and toss them to completely coat them in chocolate.
Use a fork to remove chocolate-covered pecans to a silicone baking mat to harden. While wet, sprinkle with coarse sea salt, if desired.

Heather's Helpful Hints

Coconut Oil: You can replace the coconut oil in this recipe with shortening. Its purpose is to thin the chocolate making it easier to work with.
Storage: You can store the pecans in an airtight container at room temperature for about a month. However, I recommend storing them in the refrigerator for longer-term storage. Your pecans will last up to three months in the refrigerator. I do not recommend freezer storage once you have covered them in chocolate.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!