These chocolate covered pecans make a delicious addition to any snack or dessert table at any time of year. This pecan recipe is one of the easiest but yummiest snacks I make.
Serve them during the holidays or any time you want to offer a sweet treat for your family and friends. They’re a great snack for those times when you want something sweet without too much fuss.
If you see them on sale, pick up a bag, even if you don’t plan to use them right away. I store mine in the freezer to make them last a little longer.
Variety of Ways to Make Chocolate Covered Pecans
I also like the fact that you can make them with dark chocolate, milk chocolate, or even white chocolate. Or you can add a caramel layer to make chocolate turtles.
Serve them by themselves or with other desserts. I like to offer a variety of pecan dishes, such as these roasted pecans or these just-sweet-enough candied pecans.
Chocolate-covered pecans make a great gift. Put them in a plastic bag and tie a festive ribbon around them.
It’s an awesome thing to see the appreciative expressions on people’s faces when they realize that you spent a little extra time doing something special for them.
If you like pecans, you’ll also enjoy these Rolo pretzel turtles. It’s an easy recipe that’s also quite impressive.
Chocolate Covered Pecans Ingredients
You don’t need many ingredients to make this delicious treat. Here’s what you’ll need:
- Pecan halves
- Chocolate chips (any flavor)
- Coconut oil (or heavy cream)
- Teaspoon of sea salt (optional)
I prefer semi-sweet chocolate chips, but you can make this recipe with milk chocolate or even low-carb chocolate if you like.
You can also use full-fat cream in place of the coconut oil. It still tastes just as good, so use whatever you have on hand.
You’ll need one or two baking sheets, a microwave-safe bowl, and either wax or parchment paper. It’s nice to also have tongs or a slotted spoon for dipping or immersing the pecans.
Or you can use a double boiler to melt the chocolate. This takes longer, but the results are just as good.
I love the fact that you don’t need a candy thermometer to make this.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
Directions for Making Chocolate Covered Pecans
First preheat your oven to 325.
Put the pecan pieces on a baking sheet in a single layer. Roast them for 8 minutes.
This brings out the rich nutty flavor of the pecans. I usually try a few of these toasted pecans … because I can’t resist. They’re so good!
Remove the pecans from the oven and allow them to cool at room temperature.
Cover a baking sheet with waxed paper or parchment paper. You can either use the same cookie sheet you used to roast the pecans, but it needs to be cooled to room temperature first. Set it aside.
Pour the chocolate chips into a microwave safe bowl and add the coconut oil. I used a medium-size bowl, but if you want to double this recipe, use a large bowl.
Microwave on high for 30 seconds. Stir the chips and coconut oil.
Return to the microwave and heat for another 30 seconds. Stir and repeat until all of the chips have melted. Make sure to mix the coconut oil with the chocolate.
If you choose to melt the chocolate in the top of a double boiler, it’s essential to stir often to keep the texture smooth.
Using tongs, pick up each pecan and dip it into the chocolate.
Dip half of each pecan (or more) in the chocolate.
Place the chocolate dipped pecans on the prepared baking sheet in a single layer.
Continue until all of the nuts are coated.
If you want to add some sea salt, lightly sprinkle it over the coated pecans before the chocolate has set.
Allow the chocolate to set for an hour at room temperature or 15 minutes in the refrigerator.
If you don’t want to take the time to dip each pecan into the chocolate with tongs, you can use a slotted spoon.
The best way to do this is to drop a handful of pecans into the chocolate and lift them out in spoonfuls.
Allow the excess chocolate to drip from the slotted spoon before spreading them out on the parchment paper.
Typically, chocolate-dipped pecans have some of the pecan exposed, while the ones that are fully immersed in the chocolate hide most of the nut.
This picture shows the dipped pecans.
This is a much messier (and not as pretty) way of doing it, but it’s also quicker.
And if you’re making them for a lot of people, it’s the easiest way.
You can see how messy they look on the pan. But after you pick them up and put them into bowls, they look much better.
It really doesn’t matter which way you choose to finish this chocolate pecans recipe, though, because they taste wonderful either way.
Other Chocolate-Dipped Nuts
You don’t have to use pecans for this great recipe that’s super versatile. In fact, if you have peanuts, almonds, macadamia nuts, or any other type of nut, use those.
I just happen to have pecans in my freezer most of the time. You never know when the baking urge will strike, and I love pecans.
I also like the fact that most of the time you can find pecans in the grocery store. Also look for whatever they have on sale. If you see a package of walnuts or any of your other favorite nuts on sale, grab those.
How to Serve Chocolate Covered Pecans
I typically put these delicious treats in bowls. However, there are so many different ways to enjoy them.
Here are a few:
- Top a scoop of your favorite ice cream with a handful of them.
- Use them to decorate the top of a cake.
- When you make cupcakes, top each one with a chocolate covered pecan.
- Instead of coating them yourself, put the chocolate in a fondue pot and let each person dip their own into the candy coating.
How to Store Chocolate Covered Pecans
If you have any leftover pecans, you can keep them for up to a week.
You’ll need an airtight container and wax paper or parchment paper to separate the layers.
Put them in the refrigerator to keep the chocolate from melting. You can leave them out, but if you have a heater that blows on them, you might wind up with a big mess. I know this from experience.
More Delicious Chocolate Desserts
This simple recipe for yummy chocolate pecans isn’t the only chocolate dessert I make. Here are some more you might enjoy:
Chocolate Fudge – Yummy treat to make for gifts. Just don’t forget to make enough for your family to enjoy!
Mint Chocolate Brownies – Add some extra flavor to your brownies the easy way. They are so delicious!
Mini Skillet Chocolate Chip Cookie – This is the perfect recipe when you’re making dessert for one or two people.
Chocolate Peanut Butter Moose Munch – Here is a snack that’s hard to stop eating!
Sweetened Condensed Milk Chocolate Pie (from Back to My Southern Roots) – Silky and smooth, this pie is sure to make folks very happy!
Chocolate Caramel Pecan Bars – The mix of flavors and textures make this a winning treat!
Peanut Butter Balls – Anyone who appreciates peanut butter will love these. Sometimes I cover them in chocolate, but they’re also good without anything on them.
How to Make Chocolate Covered Pecans
Make these easy and delicious chocolate covered pecans for any special occasion or get-together with friends.
- 1-1/2 cups of pecan halves
- 1/2 cup semi-sweet chocolate chips (or whatever flavor you prefer)
- 2 tablespoons coconut oil
- 1 teaspoon of sea salt (optional)
- Preheat your oven to 325˚ F. Place the pecans on a baking sheet in a single layer. Roast them for 8 minutes. Remove from the oven, pour them into a bowl, and allow them to cool.
- Place a sheet of wax paper over a baking sheet. You can use the same baking sheet as the one you roasted the pecans in as long as it has cooled to room temperature.
- Combine the chocolate chips and coconut oil in a microwave safe bowl. Microwave on high for 30 seconds. Stir.
- Repeat until all of the chocolate chips have melted.
- Using tongs, pick up each pecan and dip it into the melted chocolate.
- Place the dipped pecans on the wax paper. Continue to do this until all of the nuts are coated and placed on the baking sheet.
- Set the baking sheet in the coolest part of your kitchen and allow the chocolate to set for about an hour. Or you may place it in the refrigerator for 15 minutes.
If you prefer, you can melt the chocolate in a double boiler.
For fully covered pecans, use a slotted spoon to immerse the nuts in the chocolate. Stir pecan halves into the chocolate. Remove them with the slotted spoon and allow the excess chocolate to drip back into the bowl. Separate pecan halves and place them on the covered baking sheet.
If you want sea salt, sprinkle it over the melted chocolate after you coat the pecans.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 175Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 177mgCarbohydrates 7gFiber 2gSugar 5gProtein 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
Wednesday 7th of June 2023
I also had problems with my chocolate pecans having a hard coat. I used a chocolate bar (70% cacao dark chocolate) My coconut oil was not solid like a vegetable shortening would be some solids but mainly oil. Put in freezer and the chocoate on the pecans was hard, but sitting at room temp it melted off. Tastes good but definitely no hard coat. Very messy
Wednesday 7th of June 2023
Hi Mary. It really helps if the coconut oil has more of a shortening or butter consistency when you start. At least it tastes good!
Karen a Vogelsang
Thursday 16th of February 2023
Why add coconut oil ? I have made chocolate/peanut butter bars without using coconut oil.
Friday 17th of February 2023
Hi Karen. I add coconut oil to make the texture smoother. It's really good.
Saturday 10th of September 2022
I think the amount of oil is wrong. When I tried it, the chocolate would not harden at 72 degrees even after 2 hours.
Monday 12th of September 2022
Hi Eve. I'm sorry they didn't set. Did you use coconut oil? Any other oil would prevent it from setting properly. Coconut oil is somewhat firm at room temperature, whole other oils are liquid.
Sunday 12th of December 2021
I'd like to add amaretto. Possible?
Sunday 12th of December 2021
Hi Margaret. I've never tried it, but if I did, I'd probably add the amaretto to the pecans before covering them in chocolate. Maybe soak them after you lightly roast them? If you decide to give it a try, please let me know how it turns out.