May 8, 2011

Salty Chocolate-Pecan Candy

Here I go again with another pecan recipe.  I apologize if you don't like pecans hopefully you will like other recipes on my blog.  :-)  A word of warning -- I do know of at least one more pecan recipe in the near future.  I'm not sure why I seem to be so drawn to pecan recipes, except for the fact that I really like pecans.  

This candy looks so elegant and fancy!  It is super easy to make, so it's a great fake out.  The flavor is delicious.  Sweet white chocolate, rich dark chocolate, toasty pecans, and salty goodness all in one gorgeous bite.  I had quite a bit of candy, luckily it keeps well in the refrigerator for about a month.  

Salty Chocolate-Pecan Candy

1 cup pecans, coarsely chopped
3 (4 oz) bars bittersweet chocolate baking bars (I used Ghirardelli 60% bittersweet)
3 (4 oz) white chocolate baking bars (I used Ghirardelli)
1 teaspoon coarse sea salt or 3/4 tsp kosher salt

Place pecans in a single layer on a baking sheet.

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

Line a 17 x 12 inch jelly-roll pan with parchment paper.  Break each 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.)

Bake at 225 degrees 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.  

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

Makes 1 3/4 lb

Hat Tip -

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