Homemade Chocolate-Covered Pecans: Simple No-Bake Recipe

Why you will love these pecans:

• Delicious balance of salty and sweet with a satisfying crunch.
• Quick and easy to make with only five ingredients.
• Make a lovely homemade gift.
• Naturally gluten-free and can be made dairy-free, paleo, or vegan with simple swaps.

Ingredients:

See the recipe card below for exact measurements.

• Raw pecans – use raw rather than pre-roasted pecans for the best texture and flavor.
• Coconut oil – melted coconut oil works well; you can also use unsalted butter, ghee, or a vegan butter alternative.
• Brown sugar or coconut sugar – coconut sugar keeps the recipe refined-sugar-free, but brown sugar is a fine substitute.
• Dark chocolate – use dark chocolate bars or chips for the coating; switch to milk chocolate if you prefer a sweeter finish.

Recipe variations and add-ins:

• If you prefer half-dipped pecans, dip one side of each nut into the melted chocolate and set them on parchment.
• For saltier pecans, sprinkle a little extra sea salt over the chocolate while it’s still wet.
• Add a pinch of ground cinnamon for a warm, aromatic note.
• Use milk chocolate if you want a sweeter coating.
• To make vegan, use coconut oil or vegan butter and dairy-free chocolate.
• For a paleo version, choose coconut sugar and dairy-free, soy-free chocolate.

How to make chocolate covered pecans:

1. Preheat the oven to 300°F (150°C). In a bowl, combine the pecans with melted coconut oil or butter, the sugar, and a pinch of sea salt. Toss until the nuts are evenly coated.

2. Spread the coated pecans on a baking sheet lined with parchment paper or a silicone mat. Bake for 18–20 minutes until lightly toasted. Allow the pecans to cool while you melt the chocolate.

3. Melt the chocolate. Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler.

4. Coat the pecans in chocolate. Working in batches, add pecans to the melted chocolate and stir to coat. Use a slotted spoon to transfer the pecans back to the lined baking sheet so excess chocolate can drip off. Place the tray in the freezer for 5 minutes to set the chocolate, then enjoy.

Top tips:

• Use a slotted spoon to lift pecans out of the chocolate so extra coating drains away.
• If you don’t have a microwave, melt chocolate in a double boiler over simmering water.
• To create individual pieces instead of clusters, arrange chocolate-coated pecans in a single layer with space between each one before chilling.
• Storage: keep the chocolate covered pecans in an airtight container in the refrigerator to prevent melting. They’ll keep well in the fridge for up to three months. You can store them at room temperature for short periods, but avoid warm conditions that cause the chocolate to soften.

For the longest shelf life, store chocolate covered nuts in the refrigerator in an airtight container. They also keep well at room temperature for shorter periods, which is handy when gifting.

As written, this recipe is not keto. To make a keto version, use a sugar substitute and keto-friendly chocolate.

No soaking is required for this recipe—simply coat and roast the raw pecans.

Yes. Freeze chocolate covered pecans in an airtight container or freezer bag for up to three months.

If you try this recipe, consider sharing a photo on social media and leaving a review—your feedback is appreciated.