These Chocolate Covered Pecans feature buttery pecans lightly roasted in a cinnamon and brown sugar candy coating then tossed in rich dark chocolate.
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!
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Ingredients
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:
In a large bowl, mix together melted butter, brown sugar, cinnamon, and salt.
Step 3:
Add the pecans to the brown sugar cinnamon mixture and toss to coat evenly.
Step 4:
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:
Meanwhile, in a large bowl, melt the chocolate pieces and coconut oil 30 second increments in the microwave.
Step 6:
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:
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!
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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📖 Recipe
Chocolate Covered Pecans
Equipment
Ingredients
- 4 cups pecan halves
- ¼ cup unsalted butter melted
- ¼ 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!
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