Skip to main content

Five Spice Chocolate Dipped Pecans

 
Maybe it is the holidays that provide me with the perfect excuse to drench everything in chocolate. 

Nevertheless, these five spice chocolate dipped pecans are winners any time of year. I could not believe how tasty these little suckers are. A tiny pinch of Chinese five spice sends chocolate to another planet. A planet I would buy real estate on.  

Warning: Your hands will get delightfully messy as you dig out each nut from the chocolate. Enjoy it, although you should try to avoid licking your fingers until the end. I had to wash my digits a few times… 

What! It’s Chocolate!

We should play with our food more.

Five Spice Chocolate Dipped Pecans

Ingredients
1 ½ cups semi sweet chocolate chips (dairy free)
4 tablespoons thick coconut milk (find in the Asian aisle of most grocery stores)
2 cups pecan halves
½ teaspoon Chinese five spice powder

Directions
Cover a sheet pan with parchment paper. Set aside.

In a double boiler, melt the chocolate, five spice, and coconut milk together, mixing constantly with a rubber spatula. Once the chocolate is melted and smooth, immediately take if off the heat. Gently fold in the pecan halves until completely coated. With a fork (or your favorite retrieving device) remove each pecan and place onto the paper lined sheet pan. Allow the chocolate to set at room temperature until it hardens, about 1 hour. Store them in an air tight container in a cool, dry place until you are ready to munch!  
Labels:

Comments

  1. TinaRBKDecember 21, 2011 at 12:23 PM

    I am always buying those coated nuts they offer at festivals and they never seem to make it home! Yet, I haven't come across anyone that makes them like this. I love the components you brought together here, thanks for introducing this sweet spicy snack right in time for entertaining.I wish you the best this holiday season-enjoy!

    ReplyDelete
  2. Nava KDecember 21, 2011 at 12:32 PM

    I am not a choc person but sure like this you have added five spice powder into this recipe. You know for me, this spice powder is normally into roast and all those spicy food I make. I like this unique recipe of yours.

    ReplyDelete
  3. Isabelle @ CrumbDecember 21, 2011 at 12:40 PM

    Oh wow... I love chocolate covered nuts to begin with, but adding five spice sounds like it pushes them straight into eat-the-whole-batch-in-one-sitting territory. :)
    Might just make a batch... for, y'know, last minute gifts and such (which may or may not be for me, but let's pretend I didn't say that)

    ReplyDelete
  4. PinayinTexasDecember 21, 2011 at 2:00 PM

    My goodness, I really love the look of those treats! I'm a huge fan of pecans and I must say that this looks like a very delightful way to enjoy them!

    ReplyDelete
  5. Cucina49December 21, 2011 at 4:45 PM

    Yum--sweet and spicy! My kind of snack.

    ReplyDelete
  6. Erin @ Dinners, Dishes and DessertsDecember 21, 2011 at 5:15 PM

    Everything is better with chocolate :)
    I love 5 spice powder, but have never used it anything sweet!

    ReplyDelete
  7. Kitchen SimmerDecember 21, 2011 at 6:51 PM

    5 spice is pretty amazing!! I love that you added it to a chocolate. Amazing combination. :) Have a Merry Christmas. :)

    ReplyDelete
  8. AnonymousDecember 22, 2011 at 12:54 AM

    Fantastic! I love chocolate covered pecans AND Chinese Five Spice, but sadly, I developed an allergy to cinnamon, so I can't have the 5 spice any more.....dang it!

    ReplyDelete
  9. Laura @ Sprint 2 the TableDecember 22, 2011 at 8:19 AM

    5 Spice has been the discovery of the year for me - I can't believe it took me so long! Your nuts look delicious. ;)

    ReplyDelete
  10. Viviane Bauquet FarreDecember 22, 2011 at 11:20 AM

    Yum! Five spice and chocolate are a wonderful combination and the pecan brings it all together. Brava!

    ReplyDelete
  11. Jen at The Three Little PigletsDecember 22, 2011 at 1:54 PM

    That sounds like a perfectly legit excuse to drown everything in chocolate to me!! I so need to get on your holiday mailing list...

    ReplyDelete
  12. wok with rayDecember 22, 2011 at 9:33 PM

    These chocolates look amazing and the colors very vibrant! Flavor must be deliciously bold.

    ~ ray ~

    ReplyDelete
  13. firefoodieDecember 22, 2011 at 10:29 PM

    Five spice and chocolate? Ingenious combination. I'm thinking up an occasion..... :)

    ReplyDelete
  14. Lola LobatoDecember 24, 2011 at 12:23 AM

    Merry Christmas!!! happy holidays, all the best. xoxo

    ReplyDelete
  15. StephanieDecember 24, 2011 at 2:15 PM

    Oh these pecans look just amazing!!

    ReplyDelete
  16. Dreams of cakesDecember 25, 2011 at 4:39 AM

    Happy Christmas!! Thank you for sharing all these delicious recipes with us! Thank you for visiting my blog and for all your nice comments!

    ReplyDelete
  17. Christine's PantryDecember 27, 2011 at 5:17 PM

    This is my kind of snack, and this would make a great gift.

    ReplyDelete
  18. Liz That Skinny Chick Can BakeDecember 27, 2011 at 9:22 PM

    Oh, I love the idea of a little 5 spice powder in these gems! Hope you had a wonderful holiday!!!

    ReplyDelete
  19. Nami | Just One CookbookDecember 28, 2011 at 2:56 AM

    My goodness, this sounds amazing. I love chocolate covered nuts (any nuts) but never had one with five spice powder. Looks extremely delicious and sounds addicting.. :-)

    ReplyDelete
  20. TiffanyDecember 29, 2011 at 3:18 PM

    Oooo la la! This sounds AMAZING! You can't go wrong with spice and chocolate! YUM!

    ReplyDelete
  21. Karen (Back Road Journal)December 30, 2011 at 10:25 AM

    I love five spice and combining it with chocholate sounds great. Covering pecans with the mixture takes it over the top. Perfect with Chanpagne on New years.

    ReplyDelete

Post a Comment

Thanks so much for leaving a comment!

Popular posts from this blog

Bacon Guacamole

So, here's the thing. Bacon is so played out in the food world right now. We have bacon chocolate bars, bacon oil, bacon salt, bacon print band-aids, and bacon sundaes at Burger King. There is even a small restaurant in Austin, Texas called Bacon that serves, well, everything bacon (try the the bacon doughnut...just do it). Some truly sad souls people have a difficult time understanding why bacon should play such a leading role off the breakfast table. I say everything should taste like bacon. Bring it! Here is my small contribution to our over-saturated bacon kingdom, Bacon Guacamole .   I actually shed a tear when I tasted this. You can thank me later... Bacon Guacamole Time in kitchen: 10 minutes Servings: 8 (2 T serving) Nutrition information per serving:  100 calories, 9 grams fat, 3 grams fiber, 2 grams protein, 4 carbs Ingredients: 2 ripe avocados  the juice of 1/2 lime (or more to taste) 1 small garlic clove, grated 1 T fresh c
25 comments
Read more

Grilled Asparagus Salad with Fried Quail Eggs

The Baltimore Farmer’s Market was beaming with pride as the stalls opened for the season on Sunday morning, and it has good reason to be prideful. It was recently voted #1 Farmer’s Market in the nation by Country Living.   Since it was 7:00 am after a long night out I was appropriately armed with coffee, sun glasses, and hippy-ass reusable tote bags. Asparagus has been in the forefront of my thoughts since eating a memorably crisp asparagus salad at Woodberry Kitchen . When I saw a pile of garden-fresh spears I couldn’t resist getting a few bundles for the week as well as my fair share of blue kale, foraged mushrooms, spinach, organic quail eggs, ramps, and a multitude of other goodies.   It is going to be a wonderfully food-filled week. Grilled Asparagus Salad with Fried Quail Eggs utilizes many of the seasonal ingredients I scored at the market. It’s only lightly seasoned to give the ingredients the stage. Fresh tarragon is laced throughout and the yolk from the gently fried
44 comments
Read more

Green Egg Skillet Bake

Breakfast for dinner is becoming the norm. Restaurants and home cooks everywhere are serving it up in grand style. Pancakes, waffles, French toast, eggs, sausage and bacon are a special treat after a long day, but the world is craving a more sophisticated take on the classics. Bon Appétit recently featured an array of rousing recipes from Chef Yotam Ottolenghi who has a magical way with food. I was inspired by a particular recipe called “Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil.” I have not stopped thinking about it since reading the article while stuck on a hot, crowded plane a few weeks ago. It whisked me away to a happy place, and I could not wait to get home and see what I could come up with.  Ottolenghi’s technique can be found throughout the Green Egg Skillet Bake, but the flavor profile is quite different. It focuses on the richness of cumin and hearty greens which are perfectly highlighted by a liberal dose of red pepper flakes. So, who is making
32 comments
Read more