Toast the pecans in the oven at 160°C for 15 minutes. (If you’re using almond slivers, toast it for shorter, or if you’re using larger nuts like walnuts or brazil nuts, toast it for a little longer.) When the nuts are done and your kitchen is perfumed by nutty toastiness, remove the nuts from the oven and let it cool on the tray for 5-10 minutes, until just warm to touch.

While the nuts are toasting, place the chocolate in a bowl over a water bath or bain marie, and heat it up until the chocolate is completely melted. Alternatively, you can also melt the chocolate in a microwave in 30 second bursts.

Pour the warm pecans into the melted chocolate, and mix gently until all the nuts are coated with chocolate. Then, scoop up a small bunch of chocolate-covered nuts and group them up into a cluster, then place them onto a tray. (I use around 6-8 pecans per cluster.) I like holding a spoon in one hand just for the initial scoop, and then I’ll use my other hand to touch it up and finesse it into an aesthetically-pleasing mound on the tray. Repeat until all the nuts are portioned. Then, sprinkle a smidge of flaky sea salt on top of each cluster.

Place the tray with the clusters in the refrigerator to cool for at least 30 minutes, until the chocolate is completely set. Then, eat your worries away!