Homemade dark chocolate covered pecans taste like you splurged at a chocolate shop, but are seriously simple to make at home! This delicious treat starts by roasting the pecans in maple syrup for a salty, sweet flavor that hides under the dark chocolate shell. There’s no better treat for chocolate lovers, and the clusters make a lovely homemade gift during the holiday season! {Gluten-free, vegan & dairy-free}
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Chocolate Covered Pecans Recipe
We’ve been making homemade chocolate covered pecans around the holidays for several years, and have found the secret to the best dark chocolate pecans ever.
Instead of just toasting the nuts, toss them in a bit of maple syrup and salt. The syrup will caramelize and take on a slightly chewy bite and the salt will add balance to these sweet treats.
Nibble on these as an appetizer or healthier dessert, or arrange them on your charcuterie board for a little sweetness to offset all the cheeses and fruits. You can’t go wrong!
For more fun and easy holiday treats, be sure to check out these recipes for 3-Ingredient Christmas Fudge, 3-Ingredient Peanut Butter Blossoms and Dark Chocolate Hot Chocolate too!
Why We Love These Dark Chocolate Pecan Clusters
- Sweet, salty, and crunchy
- Rich in antioxidants, healthy fats, and fiber
- Super simple recipe
- Starts with caramelized and toasted pecans for the best flavor and crunch
- Delicious any time of the year (can even keep them in the freezer during the summer months)
- Perfect treat for a chocolate lover
- Makes a great homemade gift
Ingredient Notes
- Fresh pecans: Whole pecan halves are coated in maple syrup and salt and then oven roasted. Raw pecans are a good source healthy fats in addition to calcium, magnesium and potassium to help enhance overall heart health. You can typically find them in the bulk section or baking aisle of your grocery store.
- Pure maple syrup: Used to help caramelize the pecans while roasting, while adding a subtle sweetness and crunch.
- Salt: To combat the sweetness in these chocolate covered pecans, a hint of salt helps balance the flavor.
- Dark chocolate: Dark chocolate chips or a chopped dark chocolate bar can be used. We used 50% but you can use any percentage you prefer. Dark chocolate is rich in antioxidants and a great complement to roasted pecans.
- Coconut oil: A little coconut oil is melted together with the chocolate to help better coat the pecans so that every inch is covered in chocolatey goodness. Use unrefined for a stronger coconut taste or refined for a milder flavor.
Step-by-Step Instructions
How to Make Chocolate Covered Pecans
- Preheat the oven and line a large baking sheet with parchment paper.
- In a large bowl, toss the pecan halves with maple syrup and salt. Place the pecans on the parchment-lined baking sheet and place the baking sheet in the oven on the middle rack. Roast the pecans for 7 minutes, then toss and roast for another 3-7 minutes. Watch the pecans closely to avoid burning them. The pecans should be golden and caramelized.
- Remove from the oven, toss and separate pecan halves if stuck together. Let the pecans cool completely before removing to a large bowl.
How to Make Pecan Clusters
- In a microwave-safe bowl, melt the dark chocolate and coconut oil. Heat in 20-30 second increments, stirring slowly between each increment. Be sure to not overcook the chocolate.
- Pour the melted chocolate over the cooled pecans, and toss to cover evenly with dark chocolate. Use a spoon to create 12 small clusters, allowing excess chocolate drip back in the bowl before removing to a parchment-lined baking tray. If desired, sprinkle with a bit of sea salt.
- Place the baking sheet in the fridge for 30 minutes to harden the chocolate-covered pecans. Store in the fridge or freezer.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Chocolate Covered Pecans
- When pecans are roasting, watch them very carefully as they can burn quickly in the oven. You’ll know they’re done when the maple syrup has caramelized and the nuts are lightly fragrant and golden with no burnt areas. Be sure to toss them at the 7 minute mark to prevent them from burning.
- I used 50% dark chocolate chips for my chocolate pecans. You can use a higher or lower percentage if desired. A chopped bar of dark chocolate also works well.
- Be careful that you don’t overheat the chocolate in the microwave, as the chocolate may get overcooked and have a lumpier texture. Instead, heat the chocolate in short increments just until the chocolate has melted, mixing in between each increment.
- The microwave is the fastest and easiest way to melt the dark chocolate and coconut oil, but you can also place them on top of a double boiler and melt them that way as well.
- Be sure to store these chocolate pecan clusters in the fridge or freezer. The chocolate will start to soften if left at room temperature for too long.
Recipe FAQs
Yes! To make this chocolate covered nuts recipe in the slow cooker, simply layer pecan halves, tossed in maple syrup and salt in the bottom of the crockpot. Layer the dark chocolate and coconut oil over the pecans. Heat on the low setting for one hour. Then remove the lid, stir, and cook for one more hour, stirring every 15 minutes.
Using a spoon remove pecan clusters to a parchment lined baking sheet. Let them set in the fridge for at least 30 minutes to allow chocolate coating to harden.
Chocolate covered pecans can be considered a healthier treat if consumed in moderation. This recipe, in particular, contains better for you ingredients than many other recipes.
For example, if you use dark chocolate with over 70% cacao, it contains antioxidants and flavanols that may protect the heart. Plus, dark chocolate consumed with protein-rich pecans is a satiating snack, which can help prevent you from over indulging in less nutritious snacks later on. Furthermore, pecans contain healthy unsaturated fats that can help lower cholesterol.
Overall, eaten in moderation chocolate covered pecans do have some health benefits, but be mindful of portion sizes as they do contain added sugar, calories and fat.
Although almond bark is a lot cheaper than regular chocolate, that’s for good reason. Similar to white baking chips, almond bark or chocolate wafers aren’t real chocolate. They’re high in processed oils, sugar, and add some cocoa powder for that classic color. Because of the totally different ingredients, they do not have the nutritional qualities of real dark chocolate and are not a great substitute.
How to Store
Refrigerator: Store dark chocolate pecan clusters in a sealed airtight container in the fridge. Use wax paper or parchment paper in between layers of pecan clusters to prevent them from sticking together. Chocolate covered pecans are good for up to 7 days in the fridge.
Freezer: To freeze, layer the pecans in a freezer-safe bag or container between layers of wax or parchment paper. Store for up to 3 months.
Serving Suggestions
Homemade chocolate pecans can be served with other homemade baked goods or make a great snack all on their own.
If you plan to serve them on a tray or dessert table with other goodies, try them with any of the following:
- Almond Flour Honey Cookies
- Oat Thumbprint Cookies
- Chocolate Covered Oranges
- Healthy Shortbread Cookies
- Christmas Fruit Wreath
- Dark Chocolate Hot Chocolate
- Turmeric Latte with Almond Milk
These dark chocolate pecan clusters also make a great holiday gift for teachers, neighbors or friends. Package them up in a cellophane bag, mason jar, gift box or cookie tin for a thoughtful and tasty gift!
Recipe Variations
- Switch up the chocolate: You can use any type of chocolate, like milk chocolate, white chocolate or semi-sweet chocolate chips, depending on what you’re feeling. Milk chocolate pecans are a little higher in sugar, but are a great option for people who prefer milder flavors.
- Use different nuts: Instead of pecans, try almonds, walnuts, or macadamia nuts. Or a combination of almonds, cashews and pecans would be great as well.
- Use other add-ins: Ground cinnamon, raisins, dried cranberries or other roasted nuts can be added to the roasted pecans before dipping.
- To make sugar-free: Omit the maple syrup and roast the pecans with a little sprinkle of salt. You can also use a sugar-free maple syrup and look for stevia sweetened chocolate chips to coat the roasted pecans.
- Topping ideas: Sprinkle chocolate covered pecans with coconut flakes, crushed candy canes, sprinkles or toffee bits for a fun twist. You can also drizzle a little melted white chocolate over top of the dark chocolate pecans for a two-toned effect. Very pretty for gifting!
More Delicious Snacks
- Dark Chocolate Almond Butter Cups
- Cinnamon Honey Roasted Almonds
- Chocolate Covered Strawberries with Nuts
- Dark Chocolate Trail Mix
- Healthy Chocolate Avocado Pudding
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Dark Chocolate Covered Pecans
Ingredients
- 2 cups raw pecan halves
- 2 tablespoons 100% pure maple syrup
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1 tablespoon coconut oil
For garnish
- Light sprinkle of sea salt (optional)
Instructions
- Preheat oven to 300F. Line a cookie sheet with parchment paper.
- Toss the pecans in a large bowl with the maple syrup and salt.
- Place pecans on the parchment-lined baking sheet in a single layer.
- Roast on the middle rack of the oven for 7 minutes. Toss the pecans and continue roasting for 3-7 minutes, until golden and caramelized. You want the nuts to get a bit toasted and for the maple syrup to caramelize so that it hardens when cooled. Aim for the full 14 minutes, but watch them very closely to prevent the nuts from burning.
- Remove the maple roasted pecans from the oven and toss. Allow them to cool completely on the baking sheet, breaking apart any large clumps of nuts if necessary. Once cool, pour toasted pecans into a large bowl.
- In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 20-30 second intervals until smooth and creamy, stopping to stir between each interval.
- Pour melted chocolate mixture over pecans and toss with a spoon until pecans are fully coated with chocolate. Next, use the spoon to drop the pecans in 12 small clusters on a clean parchment-paper lined pan.
- If desired, lightly sprinkle sea salt on top of each of the dark chocolate pecan clusters.
- Place the pan in the fridge for at least 30 minutes or until chocolate has cooled and the clusters of pecans have hardened. Serve, or store in the fridge or freezer for later.
Notes
- When pecans are roasting, watch them very carefully as they can burn quickly in the oven. You’ll know they’re done when the maple syrup has caramelized and the nuts are lightly fragrant and golden with no burnt areas. Be sure to toss them at the 7 minute mark to prevent them from burning.
- I used 50% dark chocolate chips for my chocolate pecans. You can use a higher or lower percentage if desired. A chopped bar of dark chocolate also works well.
- Be careful that you don’t overheat the chocolate in the microwave, as the chocolate may get overcooked and have a lumpier texture. Instead, heat the chocolate in short increments just until the chocolate has melted, mixing in between each increment.
- The microwave is the fastest and easiest way to melt the dark chocolate and coconut oil, but you can also place them on top of a double boiler and melt them that way as well.
- Be sure to store these chocolate pecan clusters in the fridge or freezer. The chocolate will start to soften if left at room temperature for too long.
Nutrition
This recipe was originally posted in December 2022 and the text was updated in December 2024 to include more helpful tips.
Can I not just melt the chocolate chips? Why do I need the coconut oil?
The coconut oil helps the chocolate melt more smoothly so that it coats the pecans more evenly. Hope that helps!