Ingredients:
This candy will soften slightly while at room temperature.
Ingredients
*Note: I use Ghiradelli chocolate (I'm a native Californian!)
Ghirardelli Chocolate Company "Say Gear-ar-delly!"
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:
Salty Chocolate-Pecan Candy Recipe | MyRecipes.com
This candy will soften slightly while at room temperature.
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: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.
Southern Living OCTOBER 2007
|
Related recipes
Recipes
Questions answers