SPECIALIZING IN UNIQUE GIFTS FOR BABIES AND CHILDREN

Tuesday, December 14, 2010

SALTY CHOCOLATE - PECAN CANDY

Salty Chocolate-Pecan Candy


This candy will soften slightly while at room temperature.


Prep Time: 10 minutes
Bake: 15 minutes
Yield: Makes 1 3/4 lb.

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: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.
Southern Living, OCTOBER 2007

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