By Danielle Nieman
– Pecans – Butter – Brown Sugar – Salt – Dark Chocolate Melting Wafers – Milk Chocolate Melting Wafers – White Melting Wafers
– Skillet – Microwave-safe bowl – Parchment Paper
Heat a skillet over low/medium heat, and add three cups of pecans, four tablespoons of butter (1/2 stick), five tablespoons of brown sugar, and 1/8 teaspoon of sea salt.
Begin melting the chocolate in a pyrex bowl, one flavor at a time. Layout a clean silicone mat or sheet of parchment paper for the nuts to dry on.