Roasting the pecans: Heat a skillet over low/medium heat, and add three cups of pecans, four tablespoons of butter (1/2 stick), five tablespoons of brown sugar, and 1/8 teaspoon of sea salt. Stir the nuts constantly for four to five minutes.

Watch the nuts closely because sugar burns fast, so DO NOT leave the nuts unattended OR go over the four to five minute cooking time. Next, spread out the nuts on parchment paper or a silicone mat.

The Chocolate Coating: Begin melting the chocolate in a pyrex bowl, one flavor at a time. Follow the directions on the bag for how to melt the wafers. I used 1/2 cup of Ghirardelli white chocolate melting wafers, 1/2 cup of Ghirardelli Dark Chocolate, and 1/2 cup of Ghirardelli Milk Chocolate. If you want to use one kind of chocolate, use 1.5 cups of that flavor. Layout a clean silicone mat or sheet of parchment paper.

Divide the dry roasted nuts into three ways. Since we started with three cups of pecans, each chocolate flavor should have about a cup. Add one cup of the nuts to your first batch of chocolate melted in the pyrex bowl. Mix and coat the nuts with a spoon. Next, begin placing each nut onto the silicone mat or parchment paper to cool and harden with a fork.

Make sure each nut has a generous chocolate coating. If you see a nut that looks lightly coated, spoon some of the leftover chocolate from the bowl on top of the nut. Repeat this process for the next chocolate flavor.

Sprinkle with Sea Salt: Lightly sprinkle each pecan with sea salt before the chocolate dries completely. It should take approximately 20 minutes for the chocolate-covered pecans to dry. Transfer the silicone mat or parchment paper to a baking sheet and stick them in the freezer for about 5 minutes if youre in a hurry.