Finally, here’s a super-easy recipe that makes beautiful chocolate for eating or giving. It’s from Southern Living several years ago, and is called salty chocolate pecan candy.
First, toast 1 cup of coarsely chopped pecans. (Bake them at 350 degrees for 8-10 minutes or until toasted.) I chopped mine a little too much this year, I think. Don’t over-chop.
Then take six bars of Ghiradelli Chocolate: three white chocolate baking bars and three 60% cacao baking bars. They look just like big chocolate bars. Break the bars into squares and set them up like a checkerboard on parchment paper that’s lining a jelly roll pan. Bake at 225 degrees for five minutes. Then remove the pan and use a toothpick to swirl the chocolates into a pretty pattern.
Sprinkle with the pecans and 1 teaspoon of coarse sea salt. Put the pan in the refrigerator until the chocolate firms up, at least one hour. Then break into pieces. Store the candy in the refrigerator because it will soften at room temperature. Here it is before going in the fridge, super-close up:
Try not to eat it all in one sitting! Yum!
YUM! Thanks for the idea. And I love that photo of the swirled chocolate.
Glad you enjoyed! Try it and I promise you’ll make it every year!
This looks so good!
It’s pretty yummy! The salt makes all the difference . . .
Great idea. I’m going to do it! I love the swirled chocolate photo too.
I agree with Barb – that photo is cool.
The swirly chocolate is pretty, isn’t it?
Hope you enjoy it!
Oh my gosh – that looks *amazing*, AND is super easy! Win win!
Thanks for sharing Carla!
You just used four of my favorite words: salty. pecan, chocolate. candy.
This looks so easy to make. I especially like the white chocolate mixed with the dark chocolate.
Me too! I’m a fan of both the light and dark. Yum!
I am going to try this –hopefully this weekend — when I have some free time to cook. Looks sooo yummy!
Oh, good! I might post some more recipes today . . .
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Artistic swirls and patterns plus looks tasty!
Yes – yummy!
Delicious! You have talent lady!
Aww, thanks, Elizabeth!