Chocolate covered pecans are a snack that always hits the sweet spot, no matter the occasion. Easy, versatile, and irresistibly good.
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Chocolate pecans are a classic, much-loved treat that’s a real crowd-pleaser. These delightful homemade treats combine the natural goodness of pecans with the sweet, creamy allure of chocolate.
Whether you’re enjoying them during movie nights, serving them at parties, or savoring them as an everyday snack, these are a delicious treat that adds a touch of charm to any moment.
Their simplicity is part of their charm. You don’t need fancy ingredients or hours in the kitchen to enjoy them. Just grab quality chocolate and fresh pecans, and you’re on your way to a delicious treat that can be savored on its own or added to various dishes.
You can use any leftover pecans to make my chocolate chip cookies with pecans.
Ingredients and Substitutions
- Pecans: Use raw pecans that come already halved for ease.
- Chocolate: I recommend using dark chocolate chips for a rich flavor. You can also use milk chocolate or your favorite dark chocolate bar.
- Sea salt: The flaky sea salt gives a great look in this treat, but you can also use coarse sea salt.
How To Make Chocolate Covered Pecans
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and use parchment paper to line a large-rimmed baking sheet.
STEP TWO: Place your pecan halves on the parchment paper and bake them for 8-10 minutes, until you can smell their sweet fragrance. Set your toasted pecans aside and prepare the chocolate while the pecans completely cool.
STEP THREE: In a microwave-safe bowl, heat the semi sweet chocolate chips for 30 seconds. Stir and microwave for another 30 seconds, repeating until the chocolate is melted.
STEP FOUR: Pour the roasted nuts into the freshly melted chocolate. Stir the mixture to evenly coat the pecans.
STEP FIVE: Fish out one pecan half at a time with a fork, laying the candied pecans in a single layer on your parchment paper. Sprinkle a touch of flakey sea salt on each of the chocolate pecans.
STEP SIX: Chill the baking sheet with your pecan chocolate creations in the fridge for about 15 minutes, until they set. Then, you can store them in the fridge for a week in an airtight container.
Tips to Make This Recipe
- Don’t rush when melting the chocolate. 30-second intervals are key to avoid crumbly, burnt chocolate that won’t cover the pecans properly.
- If your chocolate isn’t melting smoothly, add a touch of coconut oil to the mix. It helps smooth out the texture so it’s perfect for this chocolate covered pecans recipe.
- Pay attention to the fragrance of the pecans while they’re baking. A nutty sweetness is your cue that they’re ready.
More Chocolate Covered Recipes for the Holiday Season
- Peanut Butter Balls with Rice Krispies
- Oreo Balls without Cream Cheese
- Peanut Butter Balls with Graham Crackers
- Hot Cocoa Balls with Peanut Butter
How to Use This Chocolate Covered Pecans Recipe
- You can sprinkle crushed chocolate pecans over your favorite ice cream flavors or chocolate desserts.
- To make a tasty snack, layer your pecan chocolate delights between yogurt and fruits for a decadent parfait.
- Fold them into banana bread batter for a nutty, chocolatey twist that is oh-so-delicious when it’s baked.
- This recipe for chocolate covered pecans is delicious when sprinkled over pancakes or waffles with maple syrup.
Mix them into brownie, muffin, cupcake, or cake batter for a crunchy, chocolatey treat.
Variations to Chocolate Covered Pecans
- Enjoy your chocolate dipped pecans with a subtle sprinkle of ground cinnamon. It adds the perfect warmth to the sweet treat.
- For a delicious twist, try this recipe for chocolate covered pecans with different types of chocolate. The best chocolate alternatives that I’d recommend are white chocolate or milk chocolate.
- Top your chocolate candied pecans with caramel — they’ll taste just like the popular turtle candies!
- Easily make this recipe with other nuts too. Experiment with peanuts, cashews, almonds, or macadamia nuts.
- Instead of making individual nut treats, try pecan clusters! Group 3-4 pecans together on the parchment paper before cooling to make small clusters. The chocolate will hold them together as it sets.
- A killer combo for a chocolate covered nut recipe is macadamia nuts and white chocolate, especially paired with fresh raspberries.
How to Store
When these chocolate pecans are refrigerated, it’s recommended to eat them within a week for the best texture and flavor. Although they are technically safe to eat for a longer time period, the overall quality tends to diminish after that first week.
If you’re looking to extend their shelf life even further, the freezer is your best ally. Use a freezer bag or a reliable airtight container to freeze chocolate covered pecans. That way, you can safely save them for up to 6 months.
Can I Reheat Chocolate Pecans if They Lose Their Crunch?
It’s not recommended to reheat chocolate covered pecans! If you do, it can cause the chocolate to melt or become uneven in texture.
To maintain the delicious crunch, store them properly in an airtight container to prevent moisture absorption.
More Recipes with Pecans You’ll Love:
- Pecan Upside Down Cake
- Chocolate Chip Pecan Cookies
- Pecan Pie Recipe Without Corn Syrup
- Turtle Cookies
- Pineapple Upside Down Cake with Crushed Pineapple
- Air Fryer Baked Apples
Chocolate Covered Pecans
Ingredients
- 6 ounces raw pecan halves
- 6 ounces dark chocolate chips
- 2 teaspoons flaky sea salt
Instructions
- Preheat the oven to 350F and line a large rimmed baking sheet with parchment paper.Â
- Spread the pecan halves over the parchment paper and bake them for 8-10 minutes, or just until the nuts are fragrant. Remove the pan from the oven and allow it to cool while you prepare the chocolate.Â
- Add the chocolate chips to a large microwave-safe bowl and heat it for 30 seconds.Â
- Stir the chocolate and cook it for an additional 30 seconds. If the chocolate is still not fully melted, cook for an additional 30 seconds.Â
- Add the toasted pecans to the melted chocolate and stir until all of the pecans are evenly coated with chocolate.Â
- Use a fork to lift one pecan half at a time out of the bowl and place it back onto the parchment lined baking sheet. Sprinkle with a pinch of flakey sea salt and continue with the remaining pecans.Â
- Place the baking sheet into the fridge and allow the pecans to fully set (about 15 minutes). Then transfer them to an airtight container and store in the fridge for up to one week.Â
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
