Christmas in a pandemic is so strange. I mean, I’ve spent Christmas away from my immediate family before, but it’s always been with (ex-)boyfriends or friends. But this year, traveling and gathering don’t seem like great plans and I am deeply single, so Christmas alone it is.
I’ve already had my pre-Christmas anticipatory-loneliness gloom and doom, and have now moved on to determining what will make this Christmas feel like…Christmas. Like, when I FaceTime my family, I’m going to wear my Christmas pajamas that match my sisters. And I’m going to take a walk. Maybe watch Love Actually for the 374th time. Perhaps make a pot roast. And I’m going to eat chocolate-covered pecans by the handful. It’s the Davenport way.
Chocolate-Covered Pecans have a long history in my family. My dad has been sending them as Christmas gifts for as long as I can remember, and though nearly every box was for someone else, he always had one delivered to the house just for us to share. And by share, I mean he would hide/hoard them to himself until Christmas Day when he’d finally reveal the half-eaten tin.
Over the years, this has come back to bite him in the ass. The general “rule” is that whoever intercepts the box first hides it and clues everyone in *except* my dad, just for a little light payback. This may seem like a lot of hubbub, but we really love messing with each other,* and also Chocolate-Covered Pecans. What’s not to love about naturally-caramelly toasted pecans coated in a snappy-then-melty layer of chocolate?
*Is every family as weird as mine?
Since my sisters and I all moved away, we’ve each been added to my dad’s chocolate-covered pecan Christmas list. It’s something I look forward to every year—my tin showing up a week or two before I fly home for the holiday break. Except, of course, that I’m not flying home this year. And for a brief moment, thanks to the notorious difficulties with shipping right now, I thought that my dad might have decided not to send chocolate-covered pecans in 2020.
Thankfully that is not the case and my tin arrived on December 16th, but in that moment where I thought this tradition might be another casualty of 2020, I took the time to create my own recipe for Chocolate-Covered Pecans. I certainly wasn’t going to go without them. No way.
My Chocolate-Covered Pecans are the tiniest spin on my Salted Marzipan Truffles recipe. Truly, the only difference is that I’m using toasted pecans instead of marzipan. I left the salt on for beauty and salty chocolate reasons, but you can skip it if you like. Whatever makes your little holiday heart flutter. Whatever makes this recipe feel like home.
Merry Christmas! Happy Holidays! Whatever you do or don’t celebrate, I hope you find a way to enjoy the end of this challenging year. I’m taking Friday off for Christmas, but will be back next week with year-end round ups. Stay cozy, everyone.
Chocolate-Covered Pecans
makes about 1 cup
1 cup raw pecan halves
8 ounces dark chocolate, chopped
1/2 teaspoon coconut oil
1 teaspoon light corn syrup or golden syrup
coarse or flaky finishing salt (optional)
Special Equipment:
microwave-safe bowl (or double boiler)
parchment paper
small sheet pan or other pan (must fit in freezer)
Preheat oven to 300F. Place pecan halves on a dry rimmed baking sheet and bake for 5-8 minutes, until fragrant and toasted. Let cool completely.
Line a small sheet pan with parchment paper.
Place chopped dark chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir with a fork. Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth. Stir in corn syrup.
To dip, drop one pecan half into the melted chocolate. Use a fork to coat pecan in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the pecan on the prepared pan. Immediately top with a pinch of finishing salt, if desired. Continue this process until all pecans are coated and salted.
Place baking sheet in the freezer for 15 minutes, until chocolate has solidified. Serve.
Pecans will keep in an airtight container in the refrigerator for up to a week.
This is just to let you know that if, on the second night of 
Did I mention that they’re vegan and grain-free? Because they are. This recipe is the lightest twist on the classic 
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If you are into rich, thick, salty-sweet, intensely peanut buttery peanut butter things…well, let me introduce you to your new favorite cake. This Flourless Peanut Butter Cake is the sort of thing that you can whip together for a casual night in (also known as every night right now) or dress it up for a birthday or dinner party (when dinner parties are a thing again).
This recipe is a play on the three ingredient 
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Did you know that the world is still turning and Easter is happening next weekend? How is that even possible?
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Anyway, here is a pantry-friendly version of Coconut Macaroons, a springtime classic. You’d never know these aren’t made with the usual egg whites and sugar—they’re just as toasty-edged, soft-centered and delightfully chewy as their traditional counterparts.
The ingredient list is short: a bag of sweetened shredded coconut, about half a can of sweetened condensed milk, some vanilla and salt. No vanilla? Leave it out. Wish they had a little lime or orange to offset the sweetness? Zest some into the sweetened condensed milk before mixing. Like your macaroons dipped in chocolate? Cool them and then dip away!
And if you, perhaps, have egg whites leftover from—I don’t know—making 
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e2 bakes brooklyn 