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–+ servings
A closeup of chocolate covered pecan clusters on a parchment lined tray.
Course Appetizer, Dessert, Snack

Chocolate Covered Pecans

By: Elysia
Servings 12 pecan clusters
These chocolate covered pecans are perfectly sweet, salty and crunchy and make a delicious treat for the holiday season. Plus, they're a great last-minute easy gift idea that can be prepped in less than 30 minutes! {Gluten-free, vegan & dairy-free}
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

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

Calories: 173kcalCarbohydrates: 9gProtein: 2gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 57mgPotassium: 123mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 0.2mgCalcium: 38mgIron: 1mg
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