SALTY CHOCOLATE-PECAN CANDY
Sweet and salty flavors are combined in this delicious nutty chocolate-pecan candy recipe - an easy dessert to treat a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 30
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Reduce oven temperature to 225°F.
- Line 17x12-inch half-sheet pan with cooking parchment paper. Break each baking bar into 8 equal pieces. Arrange in checkerboard pattern in pan, alternating bittersweet and white chocolate. (Pieces will touch.)
- Bake 5 minutes or just until chocolate is melted. Place pan on cooling rack. Swirl with knife for marbled design. Sprinkle evenly with toasted pecans and salt.
- Refrigerate 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to 1 month.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 90 mg
SALTY CHOCOLATE PECAN CANDY
EASY.....and the saltiness with the sweet chocolate is divine. Use very good quality chocolates, like Ghiardelli or better, for best results.
Provided by KathyP53
Categories Candy
Time 1h10m
Yield 1 3/4 lbs
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place pecans in a single layer on a baking sheet. Bake until toasted, 8-10 minutes.
- Decrease oven temperature to 225 degrees.
- Line a 17" x 12" jelly roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. You will have 48 pieces total. Arrange in a checkboard pattern in jelly roll pan, alternating white and dark chocolate. Pieces will touch each other like puzzle pieces.
- Bake chocolate for 5 minutes or just until melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle chocolate evenly with toasted pecans and salt.
- Chill 1 hour or until firm. Break chocolate into pieces. Store in an airtight container in refrigerator for up to one month.
EASY CHOCOLATE-PECAN CANDY
A super-simple chocolate bark with salt and pecans. I found it in Southern Living magazine. Ghiradelli chocolate is recommended for this recipe.
Provided by ThreeGoodCooks
Categories Candy
Time 25m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 - 10, until toasted.
- Line a 17x12 jelly roll pan with parchment paper. Break each chocolate bar into eight equal pieces (you will end up with 48 pieces in total). Arrange them in a checker-board pattern on the jelly roll pan. The pieces will touch.
- Bake at 225 degrees for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolate with a wooden pick. Sprinkle evenly with pecans and salt.
- Chill 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to one month.
Nutrition Facts : Calories 107.8, Fat 7.8, SaturatedFat 3, Cholesterol 2, Sodium 109.7, Carbohydrate 9, Fiber 0.4, Sugar 8.6, Protein 1.2
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- 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.
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