Preheat the oven to 350 °F (175 °C). After turning it on, place the butter in a 10”x15”x1” jellyroll pan (or any pan with a rim). Place in the oven so that it melts.

Once the butter is melted, remove the pan from the oven, sprinkle the salt over the butter, and toss the pecans on top. Stir to coat the pecans thoroughly.

Bake for 8-12 minutes or until toasty, stirring after every 4 minutes. They’ll have absorbed the butter.

Remove from the oven and let cool completely - about 20 minutes.

Melt the chocolate and coconut oil in a small pot over low heat, stirring frequently.

Stir in the pecans. Place a piece of parchment paper or wax paper over the pan that was used to toast the pecans.

Scoop up the chocolate pecans using a tablespoon or small cookie place and drop the clusters onto the paper.

You can use a silicone spatula to spoon any remaining chocolate on top of the clusters.

Top with flaky sea salt.

Place in the fridge for about 1 hour to firm up. Or they can firm up at room temperature for a few hours. Store them in an airtight container at room temperature for up to 1 week. You can also refrigerate them for a few weeks. If you want to make them in advance, store them in the freezer (don't salt the tops), and they should be ok for up to 3 months. Once they've fully thawed, then you can top them with flaky salt.