Instructions

• Line a rimmed baking sheet with parchment paper.
• Ensure the 1 recipe (214 g) roasted pecans are completely cool and at room temperature before dipping.
• Put 1 cup (170 g) chocolate chips and 1 teaspoon (4 g) coconut oil in a microwave-safe glass bowl.
• Microwave the bowl at 50% power for 1 1/2–2 minutes. Remove and stir until the chocolate is fully smooth. If pieces remain, heat in additional 10–15 second bursts at 50% power, stirring between bursts, until melted and smooth.
• Hold a cooled pecan half by one end (use a fork or tongs if desired), dip it halfway into the melted chocolate, and lift it out, letting excess chocolate drip back into the bowl.
• Place the dipped pecan on the prepared parchment-lined baking sheet. Repeat step 5 until all pecans are dipped.
• While the chocolate is still wet, lightly sprinkle kosher salt over the dipped portions to taste.
• Let the chocolate dry completely at room temperature until firm, or refrigerate the baking sheet for 10–15 minutes to speed setting.