Every Christmas you’ll find me in the kitchen making a batch or two of these Chocolate Pecans to give as gifts and to enjoy as a special snack. The recipe comes from a friend who made them for me after my middle daughter was born. It’s such a simple recipe and they are so delicious, I’ve been making them ever since.
Pecans aren’t exactly a cheap ingredient but I always have some in my freezer from my parent’s pecan orchard. I’ve included some photos my dad took of pecans on the tree, being sorted at harvest, and bagged up in super sacks to go to processing. Each super sack can hold up to 1500 pounds of pecans! It’s really something to open up a bag of pecan halves and remember all the fun we had helping with that particular harvest. Considering how special these pecans are, if you get a jar of Chocolate Pecans from me then you know how special you are too!
Chocolate Pecans Recipe
- 3 cups pecan halves
- 3 tablespoons unsalted butter
- 1 1/2 cup chocolate chips, I use semi-sweet
- Kosher or coarse salt for sprinkling (optional)
Roasting the pecans
Preheat oven to 300 degrees and line a large baking sheet with parchment paper. I buy this brand and it’s one of my most used kitchen items.
When the oven is hot, add the pecan halves to the baking sheet, cut the butter into thinnish slices and lay them on the pecan halves. Put the baking sheet in the oven for 5 minutes. Check to see if the butter is melted. If it is, carefully take the baking sheet out of the oven and stir to coat the pecan halves with the melted butter. Spread them out in a single layer.
Return the tray to the oven and roast for 25 more minutes. Set a timer so you are sure not to burn them. Burned pecans are not good, you’ll have to throw them away and cry.
The fun (aka chocolatey) part!
When the pecans are roasted and smelling amazing, take them out of the oven and sprinkle with the chocolate chips. Let them sit for 5 minutes to melt the chocolate. Stir them together to evenly coat the pecans with the melted chocolate. You could do this in a bowl or pan, but I melt the chocolate and mix it directly on the baking sheet. Why wash more dishes if you don’t have to?
Scooping the Chocolate Pecans
When the pecans are nice and coated, start spooning the pecans out on a fresh sheet of parchment paper. I use two forks or a fork and spoon and try to get two halves in each scoop. Although it’s embarrassing to admit and entirely unnecessary, I like to arrange the flat sides of the pecans together. It makes a neater little cluster but scoop them however you and your patience level prefer.
Once the pecans are all scooped out, you can sprinkle them with the optional Kosher or coarse salt. each one only needs a few flakes of salt to make them perfect. They are also amazing without salt so you decide what you want to do salt-wise.
Let them sit at room temperature for a couple of hours for the chocolate to set up. When they are completely dry and firm, transfer them to a cute jar, tin, or airtight container. I usually store them in the fridge but cool room temperature is fine too.
Prepare your heart, it’s very difficult to not hoard these and eat them all yourself. They are very addictive! Any really special person you share them with will be eternally grateful and only want Chocolate Pecans as a gift from here on out. I do hope you give them a try this Christmas!
Other pecan recipes we love!
Here are a couple other pecan recipes to try. Maple Glazed Pecan Pie is great for the holidays and uses maple syrup instead of corn syrup. It’s a favorite! We love this Cranberry Pecan Sourdough Bread toasted or served freshly baked with plenty of butter.
Chocolate Pecans
Ingredients
- 3 cups pecan halves
- 3 tbsp unsalted butter
- 1 1/2 cups chocolate chips semi-sweet
- pinch kosher or coarse salt optional
Instructions
- Preheat oven to 300°. Line a baking sheet with parchment paper.
- Measure pecan halves onto the baking sheet. Slice butter into 4 or 5 pieces and scatter over the pecans.
- Bake for 5 minutes or until butter is melted. Remove from oven and stir to coat all the pecans in melted butter. Bake for 25 more minutes.
- Remove butter roasted pecans from the oven and add the chocolate chips right onto the hot pecans. Let pecans and chocolate sit for 5 minutes or until the chocolate chips are melted.
- Stir to evenly coat the pecans in the melted chocolate. Using two forks or a spoon and fork, scoop 2 or 3 pecans at a time onto a clean sheet of parchment paper, mounding them into a cluster. Repeat until all the chocolate covered pecans are scooped out onto the parchment.
- Sprinkle with salt if desired. Let pecans sit until the chocolate is hardened. Store in a jar or airtight containers in the refrigerator or cool place.
