On large rimmed cookie sheet place the pecans in a single layer. Roast in oven for 5 minutes. Toss around at 5mins and maybe roast another 3-4 minutes.
You want the nuts to get darker without burning.
There is a fine line between roasted and burnt, so watch the nuts. Just know that less time in the oven is better as once they get a tad too crisp the nuts will turn bitter.
Once the nuts are roasted and cooled it's time to melt the chocolate chips in the microwave (or do this over a double boiler if you're so inclined). Place the chips in a microwave safe bowl with a drizzle of olive oil and stir. In 30 second increments melt the chips, stirring in between.
Cluster Method
Line a mini muffin tin with paper liners. If you have a silicone mini muffin tin you don't need the paper liners. If you do not have a mini muffin tin you can line a rimmed baking sheet with parchment paper.
Pour all the nuts into the melted chocolate and stir to coat.
Using a small spoon place spoonfuls of your chocolate covered nuts into each of the muffins cups or in small piles on the parchment paper. About 24-30 servings
Hand Dipped Method
Have a clean sheet of parchment paper or foil on a flat cookie sheet. You need the cookie sheet to transport and store in the freezer. One by one dip 3/4 of each nut into the chocolate and gently place onto the the cookie sheet.
You can line these up as closely as possible as they will freeze without touching each other.
Chill Time
Make room in your freezer or fridge to put the cookie sheet or muffin tin. The nuts need to chill for about 15-30 minutes and then you can transfer the Chocolate nuts to a ziploc bag to store in fridge or freezer.
Notes
*You can use whatever nuts you like, however roasting time and nutrition calculations will vary.