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 - myrecipes.com