Introduction

These easy homemade chocolate covered pecans are a delightful treat that combines the crunch of roasted pecans with rich, smooth chocolate. Perfect for snacking, gifting, or adding to desserts, they offer a simple yet luxurious flavor experience.

A clear, textured glass bowl sits on a white marbled surface, filled with a heap of chocolate-covered clusters. These clusters are thick, rough shapes coated in milk chocolate with a glossy look. On top, a few broken pieces reveal a filling of light, crunchy nut pieces inside a creamy layer covered by chocolate. Behind the bowl, blurred nuts and more chocolate clusters are visible, adding depth to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound pecan halves
4 tablespoons unsalted butter, cut into small cubes
1 teaspoon kosher salt
20 ounces dark or milk chocolate melting wafers

Instructions

Step 1: Preheat your oven to 350°F. Spread the pecan halves evenly on a large, rimmed baking sheet and scatter the butter cubes over them.
Step 2: Roast the pecans for about 5 minutes, then remove from the oven and use a spatula to turn them over, ensuring the butter coats them evenly.
Step 3: Sprinkle the kosher salt over the pecans. Return the baking sheet to the oven and roast for another 5-6 minutes. Taste at 5 minutes to check doneness; if needed, roast an additional minute.
Step 4: Remove the pecans from the oven and let them cool completely.
Step 5: Place the chocolate wafers in a small microwave-safe bowl. Microwave on medium or defrost setting for 30 seconds, stir well, then continue microwaving in 30-second intervals until the chocolate is melted and smooth.
Step 6: Add a handful of cooled pecans to the melted chocolate and stir to coat evenly.
Step 7: Using kitchen tweezers, a slotted spoon, small tongs, or a fork, remove each pecan from the chocolate, allowing excess to drip off. Arrange coated pecans on parchment or wax paper to cool and harden, about 45 minutes.
Step 8: Serve immediately or store in an airtight container once fully set.

Tips & Variations

Use a clean, dry bowl when melting chocolate to prevent it from seizing.
If you don’t have kitchen tweezers, small tongs or a fork work well to handle coated pecans.
Try using different types of chocolate wafers like semi-sweet or white chocolate for variety.
For added flavor, sprinkle a pinch of cinnamon or cayenne pepper on the pecans before roasting.

Storage

Store chocolate covered pecans in an airtight container at room temperature for up to two weeks. Keep them in a cool, dry place away from direct sunlight. For longer storage, refrigerate them for up to a month. Let refrigerated nuts come to room temperature before serving to enjoy the best flavor and texture.

How to Serve

A clear glass bowl filled with smooth milk chocolate-covered pecan clusters sits on a white marbled surface. The clusters are rounded with glossy chocolate coating and some small texture bumps showing the pecans inside. On top of the pile, two clusters are cut open, showing a light beige pecan half inside the chocolate shell. In the background, there is a white plate filled with plain pecan halves, and a clear jar with more chocolate-covered pecans sits behind it. Several loose pecan halves are scattered around the bowl on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pecans instead of roasted?

Roasting the pecans enhances their flavor and helps the butter coat evenly, but you could use raw pecans by first toasting them in a pan over medium heat for a few minutes until fragrant.

What if the chocolate seizes while melting?

Chocolate can seize if even a small amount of water gets into it. To fix seized chocolate, try adding a teaspoon of warm vegetable oil or cocoa butter and stirring gently. Always use a dry bowl and utensils to avoid this issue.