Ingredients
Method
- Preheat oven to 275 degrees
- Line Sheet Pan or lined baking pan with parchment paper
- Mix Pecans and melted butter in large bowl- making sure butter surround all pieces
- Spread out buttered pecans on lined sheet pan
- Bake for 30 minutes – Stirring 3 times (every 10 minutes)
- While pecans are cooling, Pour chocolate chips in microwavable bowl
- Heat in microwave for 1 minute
- Stir
- Heat 30 seconds – stir
- Continue heating 30 second increments until all chocolate is melted- Do not overheat
- Combine pecans with melted chocolate and stir well
- Place down wax paper on counter
- Using a tablespoon, spoon out chocolate covered pecanclusters and place clusters on wax paper.
- Continue until bowl is empty
- Sprinkle coarse salt on top of each chocolate pecan cluster
- Let cool completely (about 30 minutes)* See notes
- Carefully put candies in a sealed container/Ziplock. Usingwax paper to keep the candy from touching each other. Place in fridge orfreezer to finish hardening
- Serve COLD! They are less messy that way.
Notes
Because this is low-carb chocolate, it does not harden like regular chocolate. They are still great once fully cooled, but to get them hard and not chocolatey fingers, put them in the fridge or freezer. I like to cut wax paper around chocolate candies in about 4- 6, then place them in a container. I can then layer the candies with the wax paper separating.