Salty Chocolate-Pecan Candy – a delicious recipe with pecans, bittersweet chocolate baking, white chocolate baking, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place pecans in a single layer on a baking sheet.
2
Bake at 350u00b0 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 225u00b0 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.
6
*3/4 tsp. kosher salt may be substituted.
7
Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.
1007
kcal
Calories
66
g
Fat
94
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 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*.
Yes, Salty Chocolate-Pecan Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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