Salty Chocolate Pecan Candy
Indulge in the perfect balance of sweet, salty, and nutty flavors with this irresistible Salty Chocolate Pecan Candy recipe. Featuring golden, caramel-coated toasted pecans enveloped in rich, velvety semi-sweet chocolate and finished with a sprinkle of coarse sea salt, each bite delivers a luxurious blend of textures and tastes. This quick and easy homemade candy, ready in under 30 minutes, is made even more delectable with the addition of fragrant vanilla extract and creamy coconut oil for enhanced richness. Whether you're preparing a sweet treat for holiday gifting or a crowd-pleasing dessert for any occasion, these chocolate pecan clusters are a guaranteed hit. Store them in the fridge for a perfectly chilled, crave-worthy snack!
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Recipe Information
Ingredients
- 1 cup Pecans
- 1.5 cups Semi-sweet chocolate chips
- 1 tablespoon Coconut oil
- 1 teaspoon Coarse sea salt
- 2 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them in the oven for 5-7 minutes until fragrant and lightly browned. Remove from the oven and let them cool slightly.
While the pecans cool, line a baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan over medium heat, combine the granulated sugar and unsalted butter. Stir constantly until the sugar is melted and the mixture becomes golden brown, about 5 minutes. Remove from heat and stir in the toasted pecans until evenly coated. Spread the pecans out on the prepared baking sheet to cool.
In a heat-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second increments, stirring after each, until fully melted and smooth. This should take 1-2 minutes total.
Once the coated pecans are cooled and hardened, gently break them into clusters or smaller pieces if needed.
Dip each pecan cluster into the melted chocolate, ensuring each piece is fully coated. Use a fork to lift the cluster, letting any excess chocolate drip off, and place it back onto the lined baking sheet.
Before the chocolate sets, sprinkle a small pinch of coarse sea salt on top of each cluster.
Refrigerate the pecan candies for at least 20 minutes or until the chocolate hardens completely.
Once set, transfer the candies to an airtight container and store them in the refrigerator for up to 2 weeks. Serve and enjoy your salty chocolate pecan candy!
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 165.2 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
