Learn how to make this Chocolate Covered Pecans recipe — a simple, festive treat perfect for the holidays. Pecan halves are dipped in milk chocolate and finished with a sprinkle of flaky sea salt for a delicious sweet-and-salty bite. These Chocolate Covered Nuts take under 30 minutes and require just three ingredients, making them ideal for entertaining, gifting, or adding to a holiday cookie tray.
I made these with my daughter for Thanksgiving appetizers and they disappeared quickly. They work wonderfully as a small dessert, a DIY edible gift, or a crunchy addition to a Christmas platter.
These pecans pair nicely with other homemade treats if you’re assembling gift boxes or holiday trays.
Why You’ll Love This Recipe:
- Perfectly festive and ideal for holiday gatherings.
- Ready in under 30 minutes.
- Only three simple ingredients.
- The irresistible combo of chocolate and flaky sea salt.
Ingredients:
Milk or dark chocolate melting wafers: These melt and set more reliably than standard chocolate chips and give a smooth, creamy coating. Choose a quality brand for the best texture.
Pecan halves: Use whole pecan halves when possible for a nicer appearance and easier dipping. Sort the bag and pick the best-looking halves.
Flaky sea salt: A light sprinkle over the still-wet chocolate brings out the nuttiness and balances the sweetness.
See the recipe card below for exact quantities.
Substitutions and Variations:
Prefer dark chocolate? Use dark melting wafers instead. If you don’t want the salty finish, omit the sea salt. I don’t recommend standard chocolate chips here — melting wafers give a more consistent result and harden better. For a quicker melt, you can use the microwave according to the package directions, stirring often.
How to Make Chocolate Covered Pecans:
Step 1: Line a cookie sheet with parchment paper and set it aside. Fill the bottom of a double boiler with about 1 cup of water and heat over medium. Place the chocolate wafers in the top of the boiler and stir every minute until fully melted, then reduce heat to low to keep the chocolate smooth.
Step 2: Add 5–10 pecans to the melted chocolate at a time and use a fork to coat them completely. Lift each pecan out and tap or wipe the fork on the bowl edge to reduce drips.
Step 3: Place each coated pecan onto the prepared cookie sheet and immediately sprinkle with flaky sea salt. Continue until all pecan halves are coated.
Step 4: Chill the cookie sheet in the refrigerator for about 10–15 minutes until the chocolate is set. Remove the pecans and, if desired, chip away any excess chocolate.
Step 5: Serve and enjoy. Store leftovers in an airtight container at room temperature or in the fridge for up to three days for best freshness.
Expert Tips:
- Use parchment paper so the pecans won’t stick and the chocolate peels off easily once set.
- Keep the double boiler on low while you dip to maintain a smooth chocolate consistency.
- Dip multiple pecans at once (5–10) to speed up the process, and use a fork to transfer them to the parchment.
- Sprinkle salt immediately after placing the pecans so it adheres before the chocolate hardens.
- Don’t stress about excess chocolate on the parchment — once set, excess flakes off cleanly.
Recipe FAQs:
Pecans are nutrient-rich, offering antioxidants, vitamins, and healthy fats. Choosing dark chocolate will slightly reduce sugar and add antioxidants compared with milk chocolate.
Chocolate chips can be used, but they don’t always melt and set as smoothly as melting wafers. Chips may seize if overheated and can be harder to work with for coating.
Store chocolate covered pecans in a sealed container at room temperature or in the refrigerator for up to three days for best texture and flavor.
More Christmas Recipes You Will Love:
Apple Pie in a Graham Cracker Crust-
Lemon Blueberry Cookies
-
White Chocolate Raspberry Muffins
-
White Chocolate Chip Cookies
If you try this Chocolate Pecans recipe or any other on the site, please leave a star rating and share how it turned out in the comments — I love hearing from you!
Recipe
Chocolate Covered Pecans Recipe
5 from 1 review
- Author: Tara Smithson
- Total Time: 25 minutes
- Yield: 1.5 cups
Description
Learn how to make this Chocolate Covered Pecans recipe for a perfect holiday treat. These Chocolate Covered Nuts are quick, easy, and require just three ingredients.
Ingredients
- 1 1/2 cups pecan halves (pick the best-looking halves)
- 10 ounces milk or dark chocolate melting wafers
- 1 teaspoon flaky sea salt
Instructions
- Line a cookie sheet with parchment paper. Heat about 1 cup of water in the bottom of a double boiler over medium heat. Place chocolate wafers in the top of the double boiler and stir until melted. Reduce heat to low.
- Add 5–10 pecans to the melted chocolate and use a fork to coat them completely. Lift each pecan out and tap or wipe the fork on the bowl edge to reduce drips.
- Place coated pecans on the prepared cookie sheet and immediately sprinkle with flaky sea salt. Repeat until all pecans are coated.
- Chill the cookie sheet in the refrigerator for about 10–15 minutes until the chocolate is set. Remove pecans and chip off any excess chocolate if desired.
- Serve and enjoy.
Equipment
Cookie sheet
Double boiler (or microwave-safe bowl if microwaving)
Parchment paper
Notes
- Use parchment paper so the pecans won’t stick and the chocolate peels off easily.
- Keep the double boiler on low while dipping to preserve a smooth texture.
- Dip multiple pecans at once to save time and use a fork to transfer them to the parchment.
- Sprinkle salt immediately after placing the pecans so it adheres before the chocolate hardens.
- Excess chocolate on the parchment chips off cleanly once the chocolate sets.
- Prep Time: 5 minutes
- Fridge Time: 10 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: no bake
- Cuisine: American