Jack swears these are the reason his family doesn’t buy store-bought candy anymore. Chocolate covered pecans hit that sweet spot—literally. They’re crunchy, a little salty, and wrapped in smooth, melty chocolate that snaps when you bite into it. Once you make a batch at home, you’ll wonder why you ever paid $8 for a tiny bag at the gourmet aisle.
Back in Jack’s kitchen, these treats started as a happy accident. His daughter Emily dropped a handful of toasted pecans into a bowl of melted chocolate meant for dipping strawberries… and the rest is sweet, chocolatey history.
Whether you’re snackin’ straight from the fridge, bagging them up as gifts, or sneaking a few into your lunchbox (Jack does it, too), this treat is as simple as it is addictive. The best part? You only need a handful of ingredients and about 15 minutes of actual work.
Table of Contents
Why Chocolate Covered Pecans Hit So Hard
The Perfect Combo of Sweet, Salty, and Crunchy
Chocolate + pecans is like the power couple of homemade snacks. Pecans bring that buttery crunch, and chocolate—whether you go with milk, dark, or white—coats them in smooth, sweet goodness that melts in your mouth.
Jack says it’s like “trail mix got dressed up for date night.”
There’s also something extra satisfying about the texture. The chocolate snaps gently, the pecan crunches beneath, and the whole bite has that slow, melty chew that just keeps you going back for one more. (And then another. And maybe just one more.)
Jack’s First Taste Story
The first time Jack made these, he tossed them on a tray for a movie night. No frills, just pecans dipped in dark chocolate and sprinkled with flaky sea salt. He turned his back for one second, and half the tray was gone—his wife Lisa had already claimed them as “her new favorite thing.”
Since then, they’ve shown up at bake sales, BBQs, and in cute little jars during the holidays. Jack even snuck them into his nephew’s graduation cake basket last spring—true story.
What You’ll Need to Make Them at Home

Only a Few Ingredients—But Use the Good Stuff
One of Jack’s favorite things about chocolate covered pecans? You don’t need a long shopping list. Just a few basics, and you’re on your way to snack heaven.
Here’s what goes into a classic batch:
Ingredient | Why It Matters |
---|---|
Pecans (halves) | Toasted brings out that rich, buttery flavor. |
Chocolate chips or bars | Use real chocolate (not candy melts) for best texture + taste. |
Sea salt (optional) | Adds that sweet-salty contrast everyone loves. |
Coconut oil or butter (optional) | Helps thin the chocolate for smoother coating. |
Jack says: “Use what you’ve got—but if you can splurge a little on chocolate, do it.”
Pro Tip: Toasting the pecans before dipping takes the flavor to another level. Just spread them on a baking sheet at 350°F for 5–7 minutes until they smell amazing. Trust your nose.
Milk, Dark, or White Chocolate? Jack’s Take
Can’t decide which chocolate to use? Jack’s done them all.
- Milk Chocolate – Creamy, sweet, classic. Kids love it.
- Dark Chocolate (60–70%) – Jack’s go-to. Rich, slightly bitter, and balances the buttery pecans perfectly.
- White Chocolate – Sweeter and softer. Great for holiday gifts or party trays.
Want to get real fancy? Mix types. Half dark, half milk… or drizzle white chocolate over dark-coated pecans for that bakery look. They also pair ridiculously well with something bold on the side like a frozen cherry vanilla cola — sweet on sweet.
Step-by-Step – How to Make Chocolate Covered Pecans
This part’s where the magic happens—and good news, it’s ridiculously easy. No fancy equipment. No candy thermometers. Just chocolate, pecans, and a little patience while they set (Jack says that’s the hardest part).
Melting Chocolate Like a Pro (Microwave or Stovetop)
You’ve got two solid options here, and Jack’s used both. Depends on your mood (and how many dishes you feel like washing).
Microwave Method (Jack’s Lazy Favorite)
- Toss your chocolate (about 1½ cups) into a microwave-safe bowl.
- Microwave on 50% power in 30-second bursts, stirring between each.
- Stop when it’s mostly melted—then stir until smooth. Don’t overheat it, or it’ll go gritty on you.
Stovetop Method (for the patient)
- Fill a small saucepan with an inch or two of water and simmer.
- Place a heat-safe bowl on top (make sure it doesn’t touch the water).
- Add your chocolate and stir gently as it melts.
Want it extra silky? Add a teaspoon of coconut oil or butter to the chocolate as it melts. Makes it glossier and easier to coat.
Dipping, Cooling, and Avoiding the Clump Trap
Once your chocolate’s smooth and ready:
- Add the Pecans
Toss in a handful of toasted pecan halves. Stir gently until they’re fully coated. - Scoop & Drop
Using a fork or slotted spoon, lift out the pecans one at a time (or a few together for clusters), let the excess drip off, and place on a parchment-lined tray. - Optional Sprinkle
While they’re still wet, hit them with a little flaky sea salt, crushed peppermint, or cinnamon sugar. - Cool
Let them set at room temp (if your kitchen’s cool) or pop them in the fridge for 15–20 minutes.
Jack once got fancy and stacked them in layers between wax paper inside a mason jar tied with string. His mom thought he bought them from a boutique candy shop. Nope—just a dad with chocolate and 20 spare minutes.
Related: If you like these kinds of sweet-salty snack wins, Jack also loves making buffalo mozzarella bites for savory snacking situations.
Add-Ons & Variations Jack’s Family Loves
Jack will tell you: once you’ve nailed the basics, you’re just one topping away from greatness. Whether you’re jazzing up a batch for the holidays or just feel like playing around in the kitchen, here are some of the Miller family’s favorite twists.
Sea Salt, Cinnamon, Chili Powder… or Maple Drizzle?
You don’t need to go overboard, but a little extra something on top can take these from snacky to snack-attack-worthy.
Here’s what Jack keeps on hand:
Add-On | Why It Works |
---|---|
Sea Salt | The classic sweet + salty combo—can’t go wrong. |
Cinnamon Sugar | Adds warmth and a dessert-vibe. Great in winter. |
Chili Powder | Jack’s teen swears by it. Just a pinch = 🔥+🍫 |
Maple Syrup Drizzle | For a fall-inspired, sticky-sweet finish. |
Crushed Peppermint | Holiday magic. Adds a cool, minty snap. |
Bonus tip from Jack: Stir some crushed knafeh chocolate bar pieces into your melted chocolate. Weird? Maybe. Tasty? Oh yes.
Make It Festive: Gift Jars, Candy Trays, Holiday Tins
Once they’re coated and cooled, the pecans are ready for their big debut. Here’s how Jack turns them into crowd-pleasers:
- Gift Jars: Mason jars tied with twine + a handwritten label
- Holiday Tins: Add them to a cookie assortment (they’re the first to go)
- Snack Bags: Ziplocks or wax paper bags for party favors or quick bites
- Charcuterie Boards: Adds a sweet crunch among meats and cheeses
(especially good with picanha steak on the board too)
These also make awesome add-ins to graduation dessert tables or teacher gifts that don’t look (or taste) like they came from the store.
How to Store Chocolate Covered Pecans
So you made a big batch of chocolate covered pecans, you’re proud of them (as you should be), and now you’re wondering how to keep ‘em fresh… assuming they last more than 24 hours. Jack’s didn’t.
But just in case yours survive the snacking, here’s what you need to know.
Room Temp, Fridge, or Freezer? Jack’s Storage Tips
Here’s how Jack keeps his pecans in snack-ready condition:
Storage Method | How Long They Last | Pro Notes |
---|---|---|
Room Temperature | 5–7 days | Store in a cool, dry place, airtight container. Perfect if you’re giving them away soon. |
Fridge | Up to 2 weeks | Keeps chocolate from melting in warm kitchens. Great for summer or humid days. |
Freezer | 2–3 months (seriously!) | Freeze in layers with wax paper in an airtight bag. Let sit out 10 mins before eating. |
Jack’s tip: Don’t leave them in a warm car. He learned that the hard way when Lisa found a sticky pecan blob in her purse. Not ideal.
Keep the Crunch (and the Look)
To avoid that dreaded “frosted” chocolate look (when chocolate gets cloudy), make sure the container’s dry and don’t let moisture sneak in. No one wants sweaty pecans.
Also, never store them near something strong-smelling, like onions or fish. Pecans are sponges for scent, and garlic-flavored chocolate? Yeah, no thanks.
Looking for more long-lasting treats? Jack swears by his go-to sourdough discard pancakes too—they freeze just as well and make breakfast way more exciting.
Health Notes – Are Chocolate Covered Pecans Healthy?
Alright, let’s get real. Are chocolate covered pecans a superfood? Not exactly.
But are they better than a gas station candy bar or a bag of mystery trail mix? Heck yes.
Jack calls them his “smart snack with a sweet side.” And here’s why they’re not just empty calories.
Nutrients in Pecans + Perks of Dark Chocolate
Let’s break it down like Jack explains it to his kids when they try to trade them for chips:
Ingredient | Why It’s Not Junk |
---|---|
Pecans | Full of healthy fats, fiber, magnesium, and antioxidants. Helps with heart health + keeps you fuller longer. |
Dark Chocolate | Packed with flavonoids and antioxidants. The higher the cocoa %, the better it is for your heart and brain. |
Sea Salt (optional) | Just a sprinkle helps balance sugar + helps replenish minerals. |
So yeah, you’re still getting sugar, but it’s not all sugar. You’re getting fiber, protein, and brain fuel—especially with dark chocolate.
Jack’s rule: “If I’m gonna eat sweets, I’d rather make them myself and know what’s in ‘em.”
Sweet Snack, Smarter Choice
Here’s the real win: you only need a few to feel satisfied. They’re rich, crunchy, and indulgent, but without the sugar crash you get from candy loaded with syrups and fillers.
And hey, if you’re dipping into treats, pair it with balance—like a side of jasmine rice and veggies at dinner or a walk around the block after snack time. Jack usually grabs a handful before his evening grill sessions with baby back ribs anyway.
Best Ways to Serve or Gift Chocolate Covered Pecans
Jack says chocolate covered pecans are like the denim of snacks—they go with everything. Whether you’re keeping them in a jar by the couch or dressing them up for Grandma’s holiday table, they always hit the spot.
Charcuterie Boards, Party Bowls, Snack Bags
You don’t need a fancy event. These pecans fit in anywhere:
- Game day snack board – Throw ’em next to cheese cubes and dried fruit
- Movie night – Mix with popcorn and M&M’s for a salty-sweet mix
- Afternoon pick-me-up – Just a handful in a little ramekin, maybe with a frozen drink if it’s warm out
- Lunchbox hero – Jack sneaks them into his daughter’s lunch next to her sandwich
- BYO party tray – Toss into a bowl for casual grazing at BBQs or potlucks
And yes, Jack once served them with ribs at a backyard hangout. His cousin called them “dessert nuts,” and now the name stuck.
Homemade Food Gifts That Actually Get Eaten
Forget that weird peppermint bark nobody touches. These little guys get demolished.
Here’s how Jack gifts ’em:
Gift Idea | Details |
---|---|
Mason Jar Snack Gift | Fill it up, tie a ribbon, and add a handwritten tag. Instant win. |
Holiday Tins | Mix with candied nuts or pretzels for a festive snack blend. |
Mini Treat Bags | Great for party favors, bake sales, or thank-you tokens. |
Tucked with Cookies | Add to your graduation dessert setup to balance out all the cake. |
Jack even gave a batch to his barber last Christmas. Result? No more waitlist for haircuts.
Jack’s Tips for Getting the Chocolate Just Right
If you’ve ever scorched chocolate or ended up with a tray of stuck-together “pecan blobs” (Jack’s words), this section’s for you.
Because yeah—it’s just pecans and chocolate, but getting that smooth, snappy finish? That’s an art.
Don’t Overheat It – How Jack Learned the Hard Way
Jack’s first batch? Microwaved on full power, stirred once, and boom—chalky chocolate chaos. Tasted okay, but looked like something from a failed bake-off show.
Now, here’s what he does instead:
- Low and slow – 50% power in the microwave, or double boiler style
- Stir often – Even if it looks unmelted, stir anyway—it evens out the heat
- Pull before it’s done – When it’s 80% melted, take it off the heat and stir to finish
- Optional: Add coconut oil – Just a teaspoon makes it smoother and easier to coat
That glossy snap you see on store-bought? Yeah, you can totally get that at home.
Best Chocolate Brands That Won’t Break the Bank
You don’t need fancy couverture chocolate (unless you want to get all chocolatier on us). Jack’s tested plenty—and here’s his personal top 3:
Brand | Why Jack Loves It |
---|---|
Ghirardelli Chips | Smooth melt, easy to work with, solid flavor |
Lindt Bars | Great for fancier batches, especially dark |
Trader Joe’s Pound Plus | Budget-friendly and surprisingly good |
Just steer clear of “coating wafers” or “candy melts” if you want that real chocolate flavor.
Bonus: Jack once made a triple batch using leftover guanciale fat in the pan to toast the pecans. He won’t admit it was good… but it was good.

Final Bite
Chocolate covered pecans might be simple, but when Jack makes a batch, they don’t last a day. Whether you go dark, milk, or white, the combo of buttery pecans and rich chocolate just hits different. Add a sprinkle of sea salt or cinnamon, and suddenly you’ve got a treat that tastes like it came from a gourmet candy shop—without the price tag.
If you’re gifting them, snacking on them, or sneaking a few after dinner (Jack does all three), one thing’s for sure: they’re a kitchen keeper. So go melt some chocolate, toast up those pecans, and make a batch that’ll disappear before the tray cools. Trust us—you’ll be hooked.
PrintChocolate Covered Pecans – The Snack Jack Can’t Stop Making
Crunchy toasted pecans coated in smooth, melty chocolate—sweet, salty, and dangerously snackable. Jack’s family favorite for gifting, snacking, and sneaking into lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Snack
- Method: No-Bake
- Cuisine: American
Ingredients
- 2 cups pecan halves (toasted)
- 1 ½ cups chocolate chips or chopped chocolate (milk, dark, or white)
- 1 tsp coconut oil or butter (optional, for smoother chocolate)
- Sea salt, for sprinkling (optional)
Instructions
- Toast pecans at 350°F for 5–7 minutes until fragrant. Let cool.
- Melt chocolate using microwave (in 30-second bursts, stirring in between) or double boiler on stove. Add coconut oil or butter if desired.
- Dip toasted pecans into melted chocolate using a fork or spoon. Let excess drip off.
- Place coated pecans on parchment-lined baking sheet. Sprinkle with sea salt if using.
- Chill in fridge for 30 minutes or until chocolate is firm.
- Store in airtight container in fridge for snacking or gifting.
Notes
Use high-quality chocolate for best results. Toasting the pecans deepens flavor. Try mixing chocolate types or drizzling for a bakery-style finish.
Nutrition
- Serving Size: ¼ cup
- Calories: 210
- Sugar: 8g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 2mg
PART 9: FAQs About Chocolate Covered Pecans
How to make chocolate covered pecans?
All you need is toasted pecans, melted chocolate, and a little parchment paper. Melt your chocolate slowly (microwave or stovetop), toss in the pecans, and coat ‘em good. Lay them on a tray and chill until they set. Jack says if you can stir a spoon and not eat the whole bowl while dipping—you’re golden.
How do you make chocolate-covered pecans not stick together?
Jack learned the hard way—don’t dump ‘em all on the tray at once. Lift the pecans out one at a time with a fork or slotted spoon. Let extra chocolate drip off, then space them out on parchment. A quick trip to the fridge helps set them fast and keeps them separate.
Where can I buy chocolate covered pecans?
You’ll find them at most grocery stores around the holidays, or year-round at places like Trader Joe’s, Costco, or specialty nut shops. But let’s be honest—homemade tastes way better. Plus, when Jack makes them, he adds a sprinkle of sea salt or crushed candy on top. You won’t get that in a plastic tub.
Where to buy chocolate covered pecans in bulk?
If you’re looking to stock up, check out online stores like Nuts.com, Amazon, or your local bulk food market. They’re great for gifting or filling candy jars. But Jack says make your own and keep the savings for a steak night instead. (He recommends [picanha steak](https://www.adorarecipes.com/picanha-steak/) if you’re feeling fancy.)
Can you freeze chocolate covered pecans?
Yep—freezing works great. Just layer them with parchment or wax paper in an airtight container or bag. They’ll stay good for 2–3 months. Let them thaw at room temp for 10–15 minutes before serving. Jack hides a batch in the freezer behind the peas so no one else finds them. Smart, right?