A bit of protein, a delicate cocoa crunch, and a treat suitable for snacking – chocolate covered pecans are the ideal afternoon pick-me-up! Bake a whole batch in just 30 minutes!
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Fall is the season for so much of our favorite produce, and that includes nuts! Walnuts, hazelnuts, almonds…. My personal favorite? Pecans!
Pecans have a lovely buttery flavor and a floral sweetness. Once roasted, they become wonderfully robust with just a slight soft crunch.
When you pair that with rich, velvety chocolate, you have a heart healthy snack that you can munch on all season long!
I personally like to make this recipe with rich dark chocolate, balanced with just a pinch of flakey sea salt, but you can make milk chocolate covered pecans too!
Switch things up here and there to make this recipe just the way you like it.
Here’s what I’m going to teach you in this post:
- How to bake a whole tray of filling and satisfying toasted chocolate covered pecans!
- Other nuts you can use and a couple of other substitutions to make this recipe your own.
- The best way to store your batch for long-lasting freshness.
A satisfying snack with a perfect balance of salty and sweet, an appetizing crunch, and the rich, mouthwatering taste of bitter dark chocolate. One handful will fill you right up!
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: Allow your oven to preheat 350 degrees F while lining a baking sheet with parchment paper.
STEP TWO: Scatter the pecan halves across the parchment paper in a single layer. Bake for 8-10 minutes until the nuts become nice and fragrant. Remove from the oven and set aside to cool.
STEP THREE: Meanwhile, prepare the chocolate. Transfer the chocolate chips to a microwave-safe bowl and microwave for just 30 seconds. Give it a stir and microwave for 30 seconds more. Repeat until the chips are totally melted.
STEP FOUR: Pour the toasted nuts into the melted chocolate and stir until each is completely coated in the cocoa.
STEP FIVE: Using a fork, lift each pecan half, one at a time, and lay it on the parchment paper. Sprinkle just a pinch of sea salt onto the top and repeat until each nut is transferred and salted.
STEP SIX: Slide the baking sheet into the fridge for 15 minutes or so. Once set, transfer your chocolate covered pecans to an airtight container and keep refrigerated to protect the chocolate from melting.
Are Chocolate-Covered Pecans Good For You?
Keeping in mind that the secret to a healthy diet is moderation, you can be confident in the fact that you’re making a relatively healthy snack.
The fats in a pecan nut are monounsaturated, which is the technical term for the healthy fats found in seeds, nuts, and olive oil.
The same can be said for the fatty acids found in dark chocolate.
These nuts make you feel nice and full, preventing you from overeating – which would otherwise be really easy to do with such a tasty snack!
This snack is also heart healthy! Both dark chocolate and pecans contain a good bit of magnesium and potassium, and the two combined provide plenty of fiber, iron, and calcium.
How Long Do Chocolate Covered Pecans Last?
If you keep them refrigerated, they’re best eaten within a week.
They’re technically safe to eat for a number of months, but I find the texture, moisture, and flavor isn’t near the same quality after a week has passed.
If you’re looking to make these last as long as possible, you’ll want to keep them in the freezer.
Go with a freezer bag or similar airtight container to keep them fresh! Freeze for up to 6 months.
Other Nuts You Can Use
We’ve really highlighted the flavor, texture, and health benefits of pecans, but most other nuts are a great substitute in this recipe!
The top two recommended replacements are cashews and almonds, but you have plenty of other options — macadamias and walnuts, for example!
Speaking of substitutions, don’t feel limited to dark or milk chocolate covered pecans. Dairy free or other vegan chocolate alternatives will melt and coat the nuts just fine.
Feel free to also substitute the flakey sea salt with pink Himalayan, kosher, or other large-grained salt — just not table salt!
Should Pecans Be Refrigerated?
Most produce, including nuts, will last longer in the fridge.
However, unshelled pecans can last for up to 3 months at room temperature – about a month longer if you keep them in their shells.
Refrigerated, you’ll maintain freshness, texture, and flavor for 6 months. They’ll keep for a couple of years in the freezer if stored properly!
Other Dessert Recipes You’ll Love:
- Pecan Upside Down Cake
- Pecan Pie Recipe Without Corn Syrup
- Pecan Chocolate Chip Cookies
- Turtle Cookies
- 3 Ingredient Peanut Butter Balls
- Hershey Kiss Cookies
- Oreo Balls Without Cream Cheese
- Chocolate Kiss Cookies
- Cool Whip Fruit Dip
Chocolate Covered Pecans
Chocolate Covered Pecans are a sweet treat that makes your mouth water! Rich chocolate and crunchy pecans in every bite.
Ingredients
- 6 ounces raw pecan halves
- 6 ounces dark chocolate chips
- 2 teaspoons flakey sea salt
Instructions
- Preheat the oven to 350F and line a large rimmed baking sheet with parchment paper.
- 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.
- Add the chocolate chips to a large microwave-safe bowl and heat it for 30 seconds.
- 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.
- Add the toasted pecans to the melted chocolate and stir until all of the pecans are evenly coated with chocolate.
- 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.
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 526Total Fat: 44gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 3mgSodium: 1068mgCarbohydrates: 32gFiber: 7gSugar: 22gProtein: 6g
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.
