Bake the pecans at 200°C (390f°F) for 6 minutes, until lightly toasted and fragrant. Remove from the oven and let them cool completely — don’t skip this step, toasted pecans have so much more flavour and make all the difference here.
Once cooled, add the pecans to a bowl with the melted dark chocolate and a pinch of salt. Mix well until every pecan is fully coated and glossy.
Lay the chocolate-covered pecans out on a baking tray lined with parchment paper, making sure they’re spaced out and not touching.
Place the tray in the freezer for 5 minutes, just until the chocolate has set.
Remove from the freezer, transfer the pecans to a bowl, add 1 tablespoon of cacao powder, and gently toss until evenly coated.
