Ingredients:

  • 24 Hershey's Kisses or similar chocolate kisses (about 8 oz / 225 g by weight)
  • 8 oz (225 g) semisweet chocolate or high-quality chocolate chips / melting wafers (milk and dark may be mixed)
  • 2 tbsp (28 g) neutral oil or coconut oil (optional) OR 1 tbsp (14 g) vegetable shortening (optional, to thin coating)
  • 24 pecan halves (small, uniform halves recommended)
  • Optional finishing: coarse sea salt, cocoa powder, edible gold dust, or sprinkles (a pinch per batch)
  • Tools: parchment paper or silicone mat, toothpicks or small fork, small bowl for melted chocolate, baking sheet

Instructions:

  1. Prep: Line a baking sheet with parchment paper or a silicone mat. Unwrap 24 Hershey's Kisses and arrange pecan halves nearby for quick assembly.
  2. Melt the coating chocolate: Microwave method - place chocolate and optional oil in a microwave-safe bowl, heat 20–30 seconds and stir; repeat in 15–20 second bursts until smooth. Double boiler - set a heatproof bowl over simmering water, stir until melted. Add oil if using to thin.
  3. Dip the kisses: Hold a Kiss with a toothpick or small fork and dip into the melted chocolate, covering completely or leaving a small base exposed per preference. Gently tap to remove excess chocolate and place the dipped Kiss on the prepared parchment.
  4. Attach the pecan cap: While coating is still wet, press a pecan half onto the top (wider end outward) to form the 'cap.' Hold for a second so it adheres. For a different shape, dip only the bottom two-thirds of the Kiss and attach the pecan at the top of the exposed portion.
  5. Set the acorns: Allow to set at room temperature for 30–60 minutes or speed up by refrigerating 10–20 minutes until firm. Chocolate is ready to move once it firms to the touch and is no longer tacky.
  6. Finish & decorate: Use remaining melted chocolate in a piping bag or small zip-top bag with a snipped corner to pipe a 'stem' or drizzle on each acorn. Sprinkle a tiny pinch of sea salt on some for balance if desired.
  7. Store: Store in an airtight container at cool room temperature or in the refrigerator if warm, for up to 1 week. Bring to room temperature before serving for best flavor.