Chocolate covered pecans
An obsession with roasted pecans arose after going home for Christmas, because my Dad puts them on every breakfast bowl he has.
Alas, your homemade chocolate snack is born. Make ‘em. They’re so so easy.
Recipe, serves 1-2;
80g dark chocolate
3/4 cup pecans
Pinch Maldon salt
Method
Preheat your oven to 170°C.
Roast your pecans for 12-14 minutes, tossing them around every 4 minutes, so they’re evenly browned.
Set them aside to cool, then once almost cool, melt your chocolate.
Pour your pecans into the bowl with the melted chocolate and make sure they’re all evenly coated.
One by one, place them onto a lined baking tray, making sure they aren’t touching one another.
Sprinkle Maldon salt over each one, then leave to set in the fridge for at least 30 minutes.
Transfer to an airtight container, and refrigerate for up to 3 weeks.
Notes + Variations:
You can use milk or white chocolate for this instead, and do it with any nut too - you may need to just adjust the quantities.
