Looking for an easy and delicious homemade candy recipe that’s perfect for snacking, placing on a cheese board, or for gifting? These Chocolate Covered Pecans are the answer!
Why You’ll Love This Recipe
Homemade chocolate candy is the ultimate gift for friends, family, co-workers, celebrations or just to say “thank you” for something with a delicious treat.
Here’s a candy pecan recipe that requires no thermometers, no special equipment, and the best part? People LOVE these things, and can’t get enough of them!
Here’s a few more good reasons to give them a go:
- This is an easy recipe. Like, really easy with simple ingredients you can find at the grocery store.
- Very delicious too. The pecans are toasted in the oven, then cooled and dunked in luscious melted chocolate and topped with flaky sea salt.
- This is an easy gift idea! Use small decorative tins from the craft store or cellophane bags to wrap this simple treat, tied with a pretty ribbon.
Ingredients You’ll Need
For the full recipe, list of ingredients and instructions, please scroll down to the recipe card below.
- Chocolate: Use the best chocolate you can. Either milk or dark chocolate is fine, or my personal favorite, half and half.
- Whole pecans: Pick out the small pieces, we’ll only use whole pecan halves in this recipe.
- Flaky Sea Salt: Such as Maldon, a little sprinkle is awesome on top.
- First, toast the pecans for 10-12 minutes in the oven. Be sure to spread them in an even layer on a large cookie sheet. Let them cool. Roasted pecans taste a lot like caramel!
- Melt the chocolate in a microwave-safe bowl, and using a fork or slotted spoon, stir pecans halves a few at a time to cover them completely with the chocolate coating.
- Tap the side of the bowl to release any excess chocolate drip before setting them on a large baking sheet lined with parchment paper to cool.
4. Sprinkle with a little flaky sea salt to finish, then put the tray in a cool place to let the chocolate set completely. That’s all there is to it!
- Let the pecans set for a minute or two at room temperature on the baking tray before adding the flaky salt. If the chocolate is too warm, it’ll melt right in to the pecans.
Tips and Possible Variations
- Use all dark or all milk chocolate for these pecans. Or, try half and half, which is the best of both worlds and my personal favorite.
- Be sure to tap the fork against the side of the bowl to release any excess chocolate before setting them on the baking sheet to cool. Otherwise the chocolate will pool around the pecans, which isn’t the look we’re going for.
- Double this recipe if you’d like!
- These wonderful pecans are perfect in a small bowl on a cheese board.
- Chocolate covered pecans are a great gift idea! Pack them loosely in cellophane with a ribbon, makes a nice hostess gift.
- Serve these at any type of gathering -they’re a special addition to an appetizer spread.
- Serve these chocolate nuggets with other snacks, like these sweet and spicy almonds, these super easy and fabulous party olives, some Veggie Cups with Hummus, some of these tasty Goat Cheese Toasts, or anything from this handy list of ideas for snacks with wine or mocktails!
Frequently Asked Questions
Yes, try melting half milk chocolate, half dark. This is my favorite combination because it’s amazing.
Yes, but they don’t last long! Keep them in a cellophane bag or layered in a shallow, airtight container in a single layer in a cool spot (even the refrigerator). Use wax paper to separate each single layer.
Sure! Try macadamia nuts, walnuts or peanuts. Protein-rich pecans have amazing flavor though, and they are wonderful in this recipe. Roast the walnuts for 8-12 minutes using the same method in this recipe. Skip the oven roasting if using macadamia nuts or peanuts.
More Recipes to Try
- Chocolate Chip Cookies with Pecans: These are the best!
- Baked Brie with Fig Jam: A very tasty appetizer!
- Sweets Things: More dessert ideas all in one spot!
- Banana Snack Cake: A fabulous banana cake by any standard…
- Soft Chocolate Sugar Cookies: A really good chocolate cookie.
- Dark Chocolate Trail Mix: Just a great snack to have around.
- White Chocolate Peanut Butter Cups: A favorite homemade treat.
If you’ve tried Easy Chocolate Covered Pecans, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Easy Chocolate Covered Pecans
- 2 cups whole pecans, toasted and cooled
- 4 ounces Dark Chocolate
- 2 ounces Milk Chocolate (about ⅓ cup)
- 2 teaspoons Flaky Sea Salt
- To toast the pecans, spread them evenly on a large baking sheet lined with parchment paper, and bake in the oven on 350F degrees for 10-12 minutes. Cool completely.
- Pick over the pecans, removing small pieces and reserving only the whole halves for dunking.
- In a saucepan with several inches of water in the bottom, bring the water to a simmer, then place a heatproof bowl inside of it – don't let the bowl touch the water – then add both the chocolates and stir occasionally on medium heat until melted. Carefully remove the bowl from the saucepan (use a towel to hold the sides securely) and place it on a flat surface lined with a large paper towel to hold the bowl in place.
- Add about a half cup of the pecans at a time to the melted chocolate, lifting each pecan out with a fork or slotted spoon, tapping it gently on the side to remove any excess chocolate before setting it on the baking sheet. Let the chocolate set slightly (a minute or so), then sprinkle with a pinch of flaky sea salt. Repeat until all the pecans are dunked. Let the whole tray sit in a cool spot until completely set before packaging or serving. You can refrigerate them to speed this process up if needed.
- Be sure to tap the edge of the bowl to release any excess melted chocolate before placing the pecans on the baking sheet to cool.
- Try a combo of milk and dark chocolate to melt together and dunk the pecans in.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible