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Chocolate-Covered Pecans

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

Roasting The Pecans:

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.

Spread the roasted nuts out on parchment paper to cool and dry.

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.

Sprinkle the nuts with sea salt before they dry.

These chocolate-covered pecans make great gifts! Also perfect for a charcuterie board. All the details at the link.