Description
Delicious clusters of pecans coated in dark chocolate with a hint of chili for a unique flavor.
Ingredients
Scale
- 2 cups pecan halves
- 8 ounces dark chocolate (70% cocoa or higher), chopped
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast them in the oven for about 8-10 minutes, or until fragrant. Keep an eye on them to prevent burning.
- In a microwave-safe bowl, combine the chopped dark chocolate and vanilla extract. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Once the chocolate is melted, stir in the chili powder, sea salt, and cayenne pepper until well combined.
- Add the toasted pecans to the chocolate mixture and stir until all the pecans are evenly coated.
- Line a baking sheet with parchment paper. Using a spoon or a cookie scoop, drop clusters of the chocolate-coated pecans onto the prepared baking sheet.
- Refrigerate the clusters for at least 30 minutes, or until the chocolate has hardened.
- Once set, remove the clusters from the parchment paper and store them in an airtight container at room temperature or in the refrigerator.
Notes
- For a sweeter version, add a tablespoon of honey or maple syrup to the melted chocolate before mixing in the pecans.
- Substitute almonds or walnuts for the pecans for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 150
- Sugar: 1g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg