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.