Line a baking sheet with aluminum foil.
Spread pecan pieces evenly across baking sheet.
Slice butter and add pats of butter scattered around the pecans.
Heat oven to 250 degrees (F).
Place pecans and butter in oven and toast for 5 minutes.
Using a spatula, turn pecans and the melted butter, being sure to coat the pecans.
Bake for 5 minutes and then carefully stir pecans, turning them so that they are evenly toasted.
Repeat this step until pecans are toasted- this takes about 20 minutes total. Watch pecans carefully, as ovens vary, and remember to turn the pecans every 5 minutes.
After pecans are toasted, remove from oven and let cool.
After pecans have cooled enough to handle, melt chocolate chips in a microwave safe bowl. I typically melt chocolate chips for 30 seconds at a time, stirring in between, until chocolate is melted and smooth.
(Optional step) If you prefer, add 2 teaspoons of vegetable oil to the melted chocolate and stir until well mixed. The oil helps the chocolate have a smoother finish, but I usually leave out this step.
Stir toasted pecans and melted chocolate together in bowl and mix until pecans are well-coated.
Using a tablespoon, spoon out individual servings of the pecan mixture onto waxed paper.
Sprinkle salt onto the candy. I usually leave some unsalted for those who prefer no salt (such as my children).
Let set.
Transfer to a serving dish or box/bag for gifting.
