If you like roasted pecans and chocolate, you’re going to love these easy to make chocolate covered roasted pecans! Whether you eat them as a snack, or give them as a holiday gift, you will quickly discover that they are totally addictive.
I had some leftover chocolate candy coating from making peanut butter balls, chocolate billionaires and chocolate-dipped peanut butter bugles. Susan suggested that I use it to make Chocolate Covered Roasted Pecans. They are incredibly tasty and easy to make, albeit a bit time-consuming.
The time-consuming part comes into play because I had to individually dip each roasted pecan half. The effort is well worth it!
For these delicious morsels, I used whole pecan halves, unsalted butter and chocolate candy coating. I used Ghirardelli Dark Melting Wafers for the dipping chocolate.
Roasting the Pecans:
The first step in the process was roasting the pecans. I melted the butter on an aluminum foil lined baking sheet in a 325° F oven. Then, I added the pecans to the baking sheet, and stirred to coat the pecans with butter. Susan asked why I didn’t just melt the butter in the microwave, pour it over the pecans in a bowl, and dump the pecans on the baking sheet. My answer was that I had always done it the other way, but will likely follow her suggestion in the future!
I placed the pecans into a preheated 325° F oven the pecans for a total of 20 minutes. After the first 10 minutes, I removed the pecans, gave them a good stir and returned them to the oven for another 10 minutes. When the pecans were perfectly roasted, I dumped them on a paper towel lined plate to cool.
I melted the chocolate candy coating in the top of a double boiler set over simmering water. I made sure that the water didn’t touch the bottom of the top pan. The reason for this was to ensure that the chocolate didn’t get too hot. The time-consuming part was having to individually dip each pecan in the chocolate. I use a fork to do this, and allowed excess chocolate to dip off the pecan before placing it on a wax paper lined baking sheet to cool.
As an aside, I still had some Bugles left over from the chocolate-dipped peanut butter bugles and some caramels. I dropped some pecan pieces into the Bugle, topped it with a small amount of caramel rolled into a ball, and dipped that in the chocolate. Mighty tasty!
The Chocolate Covered Roasted Pecans make wonderful gifts, if they last that long. In fact, Susan admitted that her’s were gone in a day! The typical reaction is closing one’s eyes and relishing the taste. Yum!