Salty Chocolate-Pecan Candy
My grandma and I were going through some old magazines she had for some yummy recipes to make. We came across this recipe in the Southern Living Volume 42; Number 11 [mid-October 2007]. Since it involved chocolate, we immediately decided to make it, especially since it was gluten free, my mom can eat it when she gets up here for thanksgiving dinner!
First, place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8-10 minutes or until toasted. Be careful they don't burn, it is easy! Since the bars that I made came out a little salty, next time I plan on putting the salt on the pecans right when they are warm out of the oven, and then not sprinkling the salt right in to the chocolate. However the point of these bars is to be sweet and salty, so you make like the saltier taste! Still, don't go overboard on the salt.
Next, you'll line a 17-12 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] Bake at 225 degrees until chocolate is melted. Remove pan to a wire rack.
Then, swirl chocolates into a marble pattern using a wooden pick.
Finally, sprinkle evenly with toasted pecans and salt. Chill 1 hour or until firm. This would probably be great to make, throw in the fridge, then make and eat dinner, and it'll be ready for you when you're ready for dessert!
Afterward, break into pieces. Store in an airtight container in refrigerator up to 1 month.
Couple pieces of this candy in a decorative bag would make a great gift this holiday season!
~Taylor~
Comments (1)
Taylor,
How many pecans (a pound?) did you use, and how many bars of chocolate? I'm thinking this might make a great holiday gift!
Posted by laura | December 10, 2009 11:17 PM