Chocolate Covered Pecans
User Reviews
5
Chocolate Covered Pecans
Description
Get the Recipe: Chocolate Covered Pecans features pecans lightly toasted in the oven after being coated with a blend of coconut oil and coconut sugar. This step draws out a warm, golden roasted flavor without browning too much. Once toasted, the pecans are covered in melted dark chocolate mixed with coconut oil for a glossy, smooth coat. The coated pecans are then dropped in small clusters onto parchment to cool and harden in the refrigerator. Adding sea salt on top enhances the nutty and chocolate flavors.
The texture includes a crisp crunch from the roasted nuts combined with a rich, creamy chocolate exterior. Baking the pecans briefly warms and flavors them without burning, while the coconut oil helps create a shiny, sturdy chocolate layer. Cooling in the fridge firms the clusters so they stay intact when handled or stored.
These chocolate covered pecans make a nice snack or dessert component and can be stored chilled to prevent the chocolate from melting at room temperature. They also freeze well for longer keeping. Individual pecans or clusters can be made by handling the chocolate coating process accordingly. For dietary variations, sugar alternatives and dairy-free chocolate can be substituted.
Lightly toast pecans without darkening them to keep the flavor mild and avoid bitterness.You can make individual chocolate covered pecans by dipping and removing them one by one before chilling.Use coconut sugar or a brown sugar substitute for a slight caramel taste that blends well with the chocolate.Store the finished pecans in the fridge as they tend to melt at room temperature.Frozen pecans are a good option to keep these treats fresh longer and enjoy chilled.
Ingredients
Pecans
- 2 cups pecans
- 2 tbsp coconut oil
- 2 tbsp coconut sugar or brown sugar alternative
Chocolate Coating
- ½ cup dark chocolate chips
- 1 tbsp coconut oil
- dash salt if desired, sea salt
Instructions
- First, preheat oven to 300 degrees Fahrenheit. Line a rimmed baking pan with parchment paper.
- Arrange pecans in an even layer on lined pan.
- Melt coconut oil in a microwave safe bowl. Stir in coconut sugar until combined.
- Pour this mixture over pecans. With hands, toss pecans until they are fully coated. Arrange in an even layer.
- Bake for 12 to 15 minutes or until pecans are warm and golden but not turning brown.
- Remove pan from oven. Pour pecans into a large bowl.
- In a microwave safe bowl, melt dark chocolate chips and coconut oil in 30 second increments, stopping to stir between each increment.
- Once smooth and creamy, pour chocolate mixture over pecans in large bowl. Use a spoon to fully coat the pecans. Then use the spoon to drop pecans in small clumps on a separate clean parchment lined pan.
- Continue this process for all pecans. You should have 10 to 12 clumps of pecans at the end. If desired, sprinkle sea salt on top.
- Place pan in the fridge for at least 30 minutes or until chocolate has cooled and hardened. Serve!
Notes
- Lightly toast pecans until warm and golden but avoid browning to prevent bitterness.
- For individual chocolate covered pecans, dip and remove them one at a time before cooling.
- Use coconut sugar or a brown sugar alternative to keep the recipe keto friendly.
- Store finished pecans chilled as chocolate will melt at room temperature.
- Frozen chocolate covered pecans remain delicious and keep longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 4mg | 0% |
| Potassium | 68mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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