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Chocolate Covered Pecans

These Chocolate Covered Pecans feature buttery pecans lightly roasted in a cinnamon and brown sugar candy coating then tossed in rich dark chocolate.

Chocolate covered pecans on a page from a book on a plate with chocolate and pecans all around.

These chocolate covered pecans make a great addition to your Christmas or holiday party table. They also make great hostess gifts.

Or, you can simply keep them on hand to have when the craving strikes!

Ingredients

Ingredients for chocolate covered pecans laid out and labeled.

Ingredient Notes

Pecan Halves – Pecans are the star of the show here. Unsalted pecan halves pair perfectly with the candy coating and dark chocolate.

Brown Sugar – Provides rich sweetness.

Cinnamon – Adds a nice spice to the pecans and helps to enhance the flavor of the chocolate.

Salt – Makes all of the other flavors pop while also adding a salty element to balance everything out. I suggest using fine kosher or sea salt.

Dark Chocolate – Melted high quality dark chocolate bars (I used 60%) coats the candied pecans adding a delicious richness.

Coconut Oil – Helps the chocolate harden as well as gives it a nice shine.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2:

Melted butter, brown sugar, cinnamon, and salt in a bowl then mixed together with a fork.

In a large bowl, mix together melted butter, brown sugar, cinnamon, and salt.

Step 3:

Pecan halves tossed in a brown sugar candy coating in a bowl.

Add the pecans to the brown sugar cinnamon mixture and toss to coat evenly.

Step 4:

Candy coated pecan halves spread out on a parchment lined baking sheet.

Spread the pecans out on the prepared baking sheet. Bake for 6 minutes, tossing halfway through. Allow the pecans to cool on the baking sheet for about 10 minutes.

Step 5:

Chocolate pieces and coconut oil in a bowl and then melted together.

Meanwhile, in a large bowl, melt the chocolate pieces and coconut oil 30 second increments in the microwave.

Step 6:

Pecan halves tossed in melted chocolate in a bowl.

Add the pecans to the melted chocolate mixture and toss until every thing is well coated.

Replace the parchment paper on the baking sheet with a fresh piece.

Step 7:

Chocolate covered pecans on a parchment lined baking sheet.

Transfer the chocolate covered pecans to the freshly lined baking sheet and spread them out in an even layer.

Refrigerate for at least 30 minutes.

Step 8:

Break apart the pecan pieces and serve. Enjoy!

Chocolate covered pecans on a book page on a plate.

Tips & Tricks

If you want the pecans to be individually coated, add a few pecans to the melted chocolate at a time then remove them with a fork or slotted spoon. Transfer them to a parchment-lined baking sheet making sure that the pecans aren’t touching each other.

Substitutions & Variations

  • You can substitute any nut that you like for the pecans. Walnuts, almonds, and cashews would all make good choices.
  • Switch up the spices in the candy coating. Pumpkin pie spice would be great here!

Storage & Reheating

Keep the chocolate covered pecans in an air tight container.

You can keep them at room temperature for about 2 weeks or in the fridge for up to 2 months.

For longer storage, they’ll keep in the freezer for about 6 months.

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Cranberry and Orange Biscotti

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Chocolate covered pecans on a book page on a plate.

Chocolate Covered Pecans

Alicia
Buttery pecans lightly roasted in a cinnamon and brown sugar candy coating then tossed in rich dark chocolate.
5 from 2 votes
Prep Time 10 minutes
Cook Time 6 minutes
Chill Time 30 minutes
Course Dessert, Snacks
Servings 16 servings

Equipment

Glass Bowls
Parchment Paper
Baking Sheets

Ingredients
  

  • 4 cups pecan halves
  • 1/4 cup unsalted butter melted
  • 1/4 cup brown sugar packed
  • 1 teaspoon cinnamon
  • 1 teaspoon fine kosher or sea salt
  • 7 ounces 60% dark chocolate 2 standard chocolate bars
  • 1 tablespoon refined coconut oil

Instructions
 

  • Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl, mix together the melted butter, brown sugar, cinnamon, and salt. Add the pecans and toss to combine.
  • Spread the pecans out on the parchment-lined baking sheet in an even layer. Bake for 6 minutes, tossing half way through. Allow the pecans to cool on the baking sheet for 10 minutes.
  • Meanwhile, add the chocolate pieces and coconut oil to a large bowl. Microwave in 30 second increments, mixing between each one, just until the chocolate is melted.
  • Add the candy coated pecans to the melted chocolate and toss to combine. Replace the parchment paper with a fresh sheet.
  • Transfer the chocolate covered pecans to the freshly lined baking sheet and spread out in an even layer.
  • Refrigerate for at least 30 minutes then break apart the pecans. Enjoy!

Notes

If you want perfectly coated individual pecans, add a few at a time to the melted chocolate and remove with a fork or slotted spoon to a parchment-lined baking sheet taking care to keep them from touching each other.
Store the chocolate covered pecans in an airtight container. At room temp, they should last about 2 week. In the fridge, they should last up to 2 months. They also can be frozen for up to 6 months.

Nutrition

Serving: 1servingCalories: 291kcalCarbohydrates: 13gProtein: 3gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 8mgSodium: 149mgPotassium: 196mgFiber: 4gSugar: 7gVitamin A: 108IUVitamin C: 0.3mgCalcium: 31mgIron: 2mg
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