Are chocolate covered pecans good for you?

While the chocolate can be debated, raw pecans are packed with antioxidants, vitamins, and good fats like omega 3's. If you want to go a healthier route, choose dark chocolate over milk chocolate.

Why can't I use chocolate chips?

You can use chocolate chips, but the result may not be as good. They tend not to harden as well or quickly as melting wafers, and they can seize up if heated too quickly. This will cause you to have to throw out the bowl of chocolate chips and it's frustrating.

Store the chocolate nuts in a sealed container on the countertop or fridge for up to 3 days for the best freshness.

Chocolate Covered Pecans Recipe

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Learn how to make this Chocolate Covered Pecans Recipe for the perfect Holiday treat. These Chocolate Covered Nuts are so easy to make in less than 30 minutes with just 3 ingredients!

Author: Tara Smithson
Prep Time: 5 minutes
Fridge Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 1.5 cups
Category: dessert
Method: no bake
Cuisine: American

Ingredients

1 and 1/2 cups pecan halves (pick through the bag and use the best looking ones that aren't broken)
10 ounce milk or dark chocolate melting wafers
1 teaspoon flaky sea salt

Instructions

Prepare a cookie sheet covered in parchment paper and set aside. Heat 1 cup of water in the bottom of the double boiler over medium heat. Add chocolate wafers to top of boiler and allow the chocolate to melt, stirring every minute until fully melted. Reduce the heat to low.
Add 5-10 pecans into the chocolate and use the fork to coat them completely in chocolate. Remove each pecan with the fork and wipe the bottom of the fork on the side of the bowl to avoid dripping.
Transfer each pecan to the cookie sheet lined with parchment paper and sprinkle over sea salt. Repeat with all the pecan halves.
Once the pecans are all coated in chocolate, transfer the cookie sheet to the fridge and allow the chocolate to harden. This takes approximately 10-15 minutes. Pull each pecan from the cookie sheet, chipping off the excess chocolate if desired.
Serve and Enjoy!

Equipment

Cookie sheet

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double boiler

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parchment paper

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Notes

Make sure you have parchment paper for this recipe. It's a must to avoid the pecans from sticking and hardening the right way.
Keep the double boiler on low when working through dipping all the pecans in chocolate to keep the texture correct.
Throw 5-10 pecans in the chocolate at once to save time. Use a fork to get the pecans out of the bowl onto the parchment paper.
Sprinkle the salt right on after transferring to the cookie sheet. This will help the salt stick to the chocolate before it hardens.
Don't worry about a mess around the pecan on the parchment paper. Once they harden, the excess chocolate flakes right off.

Find it online: https://simplymadeeats.com/12189/chocolate-covered-pecans/