Crunchy, candied pecans meet decadent chocolate. Chocolate-covered pecans are an easy but gourmet sweet treat. These maple-candied nuts form cute clusters which are covered in a delicate milk chocolate drizzle. Due to their extended shelf-life, they make a great edible gift.
Find the simple ingredients for these tasty pecan clusters at your local grocery store or online retailer.
- Pecans – You’ll need shelled, unsalted, raw pecans for this recipe. Don’t worry if they break during roasting as they’ll set in clusters.
- Maple syrup – Maple flavor works well with pecans and adds rich sweetness.
- Vanilla essence – Vanilla essence, extract, or fresh vanilla give this treat with extra flavor.
- Cinnamon – Ground cinnamon adds warmth to this sweet snack.
- Salt – A pinch of sea salt rounds out the flavors. Add more if you prefer a sweet/salty taste.
- Chocolate – Milk chocolate drops are used in this recipe but you can also use dark or white chocolate.
- Coconut oil – You can omit the coconut oil but it adds extra richness to the chocolate and helps the clusters set.
Candied pecans in 5 easy steps
- Toast the pecans in a heavy-bottomed pan.
- Heat the maple sugar until it crystallizes at 235F/110C.
- Mix in the toast pecans and other flavorings.
- Create pecan clusters on a lined baking tray.
- Melt the chocolate and drizzle the clusters with it.
- The pecans and maple sugar burn easily. Make sure to stir frequently and keep an eye on them at all times.
- Remove the pecans from the pan immediately or they will continue to roast and burn.
- The crystallized maple syrup is extremely hot. Make sure not to touch it.
- Let the candied clusters cool fully to ensure they stick together before transferring them into storage containers.
These candied pecan clusters make a great addition to your Christmas cookie, truffle, or praline collection due to their long shelf life. Packaged in a clear mason jar with a festive bow, these pecan clusters make a beautiful, edible gift.
Candied pecans can be stored in an airtight container for one week at room temperature or in the fridge for 3 weeks.
Make sure to cook the pecans long enough. Maple syrup has to reach 235F/110C for it to fully crystallize and create a candy-like texture.
Chocolate Covered Pecans
- 2 cup pecans
- 1/3 cup maple syrup
- 1 tsp vanilla essence
- 1/4 tsp ground cinnamon
- 1 pinch salt
- 1 cup milk chocolate chips
- 1 tbsp coconut oil
- In a small heavy bottomed pan, toast the pecans on the stovetop on medium heat. Spread out the raw pecans evenly and toss them every 10 seconds to prevent them from burning. Remove pecans from the pan once they darken slightly which takes about 2-3 minutes.2 cup pecans
- Add the maple syrup to the pan and heat it on high heat until it starts to crystallize which happens at 235F/110F. Remove the pan from the heat and add your toasted pecans, vanilla essence, cinnamon, and salt. Mix everything thoroughly.1/3 cup maple syrup, 1 tsp vanilla essence, 1/4 tsp ground cinnamon, 1 pinch salt
- Once combined, scoop out the pecan clusters with a tablespoon. Place them on a parchment paper lined baking tray to cool.
- Melt the chocolate either in the microwave in small intervals or by using the double boiler method. Make sure to stir it regularly to avoid it from burning. Once melted, add the coconut oil and combine them thoroughly.
- Now drizzle the melted chocolate over the candied pecans with a tablespoon.1 cup milk chocolate chips, 1 tbsp coconut oil
- Let the pecan clusters cool down and set for 1 hour at room temperature to make sure they're fully set. Enjoy!
The crystallized maple syrup is extremely hot. Make sure not to touch it. Let the candied clusters cool fully to ensure they stick together before transferring them into storage containers.