Salty Chocolate-Pecan Candy

These turned out really well. And it was recipe that Mckenna was able to be very involved in, every step of the way...from unwrapping the chocolate, to placing the chocolate on the baking sheet, to swirling the chocolate (the fun part ;o) and adding the salt and pecans.


Salty Chocolate-Pecan Candy

Ingredients

1 cup pecans, coarsely chopped
3 (4-oz.) bars bittersweet chocolate baking bars
3 (4-oz.) white chocolate baking bars
1 teaspoon coarse sea salt*
Preparation
1. Place pecans in a single layer on a baking sheet.

2. Bake at 350° for 8 to 10 minutes or until toasted.

3. Line a 17- x 12-inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.)

4. Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.

5. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.

*3/4 tsp. kosher salt may be substituted.

Note: I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars


christy  – (5:43 PM)  

Sounds good, and not too sweet.

DC  – (8:13 PM)  

O man...

Ok, while Heather is out tonight, I am holding down the fort here. I happened to notice those pecan whatevers in a freezer bag in the fridge as I rummaged around like a bachelor looking for some food. Of course neither my stomach (nor my taste buds) care what kind of food fills the void so I had to try some. ...and then some more.

That stuff is fantastic! Two thumbs up!

Evy  – (2:09 PM)  

So glad you posted the recipe and that you brought some for us to try! Marlon loved it, so i'll have to make this soon! :)

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