chocolate and caramel covered pecans

Alexandra

Craving a sweet, crunchy treat that's easy to make and irresistible? Chocolate and caramel covered pecans are the perfect answer!

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 180 kcal

1 cup pecan halves or pieces, if you prefer a quicker snack with more surface area
1/2 cup granulated sugar this will form the base of the caramel
2 tablespoons unsalted butter for that rich, smooth texture
1/4 cup heavy cream adds creaminess to the caramel and balances the sweetness
1/2 teaspoon vanilla extract to enhance the caramel flavor and bring warmth to the whole dish
1 cup semi-sweet chocolate chips you can substitute with milk chocolate for a sweeter result
Pinch of salt optional, but it really helps to balance out the sweetness!

Use fresh pecans: Fresh good-quality pecans are key to achieving the perfect crunch and flavor. If they’re a little stale, the texture won’t be as crisp, and the flavor may fall flat.
Opt for heavy cream not milk: For the best caramel texture, use heavy cream. It’ll give the caramel that silky richness that makes it stick to the pecans beautifully.
Chocolate choice matters: While semi-sweet chocolate provides a nice balance to the sweetness of the caramel feel free to use dark chocolate if you prefer a less sugary taste. You can also try milk chocolate for a sweeter, creamier result!

Preheat your oven to 350°F (175°C). Spread your pecan halves (or pieces) in a single layer on a baking sheet. Toast them for about 8-10 minutes, stirring once or twice, until they’re golden brown and fragrant. Keep an eye on them—pecans can burn quickly! Toasting the nuts intensifies their flavor and adds a nice crunch that will really shine in your finished treat.

While the pecans are toasting, it’s time to make the caramel. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is melted, add 1/2 cup of granulated sugar and 1/4 cup heavy cream. Stir continuously as the sugar melts into the butter and the mixture starts to bubble. Keep it simmering for about 2-3 minutes until the caramel thickens up a bit. Be careful not to overcook it—if the caramel becomes too thick, it won’t coat the pecans well.
Once the caramel has thickened, remove the saucepan from the heat and stir in 1/2 teaspoon of vanilla extract. This little addition will enhance the sweetness and bring out the best flavors in your treat. If you’d like, you can add a pinch of salt here to balance the sweetness with a touch of savory.

By now, your pecans should be toasted and your caramel ready. Toss the warm pecans into the caramel and stir gently to coat them evenly. You want each pecan to get a nice, sticky coating of caramel, so don’t rush through this step. Take your time to make sure every pecan is well-coated. Afterward, let the caramel-coated pecans cool down for a few minutes so they’re easier to dip in chocolate.

While the caramel is cooling, it’s time to melt the chocolate. Place 1 cup of semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth and melted. Be careful not to overheat it; chocolate can burn quickly, and that’s something we definitely want to avoid!

Now for the fun part: dipping! Take each caramel-coated pecan and dip it into the melted chocolate, making sure it’s fully covered. Place the dipped pecans on a parchment-lined baking sheet to cool. Once they’re all dipped, you can let them set at room temperature or speed things up by popping the baking sheet into the fridge for about 10-15 minutes to harden the chocolate.

Nutrition Information (per serving):