Pecan Chocolate Candies Recipes

EASY CANDIED PECANS (JUST 5 MINUTES AND 4 INGREDIENTS!)

Steps:

• In a small bowl, combine brown sugar, water, vanilla, and kosher salt, stirring to combine (don't worry that the sugar and salt won't all be dissolved). Set this at-the-ready, next to your stove, as this recipe goes really quickly.
• In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
• Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
• Spread the pecans on a piece of parchment to cool. Once cooled, you can break the nuts apart, if needed.
• Enjoy immediately or store in an airtight container. The pecans will be slightly sticky at first, but the coating hardens further within a few hours.

EASY PECAN PRALINE RECIPE

Steps:

• Prepare a muffin tin by filling with cupcake liners; set aside.
• Add all ingredients to a large pot over medium-high heat. Stir consistently as you bring to a boil.
• Use a candy thermometer to check the temperature - when it reads 235-240°F remove pan from heat. (This should take about 10 minutes or so).
• Use wooden spoon to vigorously stir the mixture, so that it thickens as it cools and starts to have a cloudier appearance. This should take anywhere from 2-5 minutes.
• While the mixture is still hot, use a cookie scoop to portion out the praline mixture into your muffin tin. You want to make sure to cover the bottom of each cupcake liner.
• Allow to cool completely until firm.
• Remove the cupcake liner before serving.

CHOCOLATE PECAN CARAMELS

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

CHOCOLATE PECAN TOFFEE

Steps:

• Butter 15x10x1-inch jelly-roll pan.
• Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes, until mixture comes to a full boil.
• Continue cooking, stirring occasionally, 18-22 minutes, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand. Remove from heat; stir in vanilla.
• Pour mixture onto prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with nuts.
• Cool completely; break into pieces.

TEEDEE'S PECAN CANDY

Steps:

• Grease a 9x13-inch pan with 2 teaspoons butter.
• Combine evaporated milk with sugar in a heavy, large stockpot and place over medium heat. Stir constantly and bring to a boil. Cook the syrup, stirring often, until a candy thermometer reads 235 degrees F (110 degrees C) or a small spoonful of syrup dropped into a glass of cold water forms a soft ball, 5 to 8 minutes.
• Stir pecans and butter into the syrup and continue to cook until solid crystals of candy begin to form on the side of the pot, about 30 minutes. Remove from heat and stir vanilla and almond extracts into candy.
• Pour candy into prepared dish and let cool for 10 minutes before cutting into squares.

CROCK POT CHOCOLATE PECAN CANDY

Steps:

• Pour pecans in bottom of crock pot. Add salt
• Layer chocolate chips, german chocolate bar and white almond bark over nuts
• Cover and cook on LOW for 1 hour.
• Remove lid, stir candy. Cook for ONE additional hour, stirring every 15 minutes.
• Line countertop with waxed paper. Using a small scoop or spoon, place candy clusters on waxed paper.
• Let cool then remove to an airtight container for storage.
• TOPPINGS: holiday sprinkles, sea salt, crushed peppermint, chopped nuts or whatever you can dream up!

CHOCOLATE PECAN CANDIES

Steps:

• On waxed paper, place pecan halves in pairs 2 in. apart. In a heavy saucepan over medium-low heat, cook and stir the caramels and milk until melted. Pour about 2 teaspoons of caramel mixture over each pair of pecans. Let stand until set., With buttered fingers, shape pecan clusters into balls. Dip in candy coating. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container.

PECAN PIE BALLS

Steps:

• 1. Combine first four ingredients in large bowl.
• 2. Add maple syrup, bourbon, and vanilla.
• 3. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non-alcohol version... add water to equal liquid amount. You can also try non-alcohol rum flavoring.
• 4. Form balls by scooping a tablespoon size amount of mixture.
• 5. Roll in hands to form balls.
• 6. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs. Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
• 7. Melt chocolate bark in a double boiler or microwave per directions on package.
• 8. Dip frozen balls into chocolate.
• 9. Then place on the parchment paper lined cookie sheet.
• 10. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
• 11. These freeze well. Take out of the freezer and let sit for 15 minutes. They are also good frozen!

CANDIED PECANS

Steps:

• Heat oven to 300°F. Line a large baking sheet with parchment paper.
• Add the granulated sugar, brown sugar, ground cinnamon, salt and cayenne to a small mixing bowl and whisk until evenly combined.
• In a separate large mixing bowl, add the pecans and whisked egg white and gently toss until the pecans are evenly coated. Add in the sugar mixture and gently toss until the pecans are evenly coated.
• Spread the pecans out in a single even layer on the baking sheet. Bake for about 20 minutes, then remove the nuts and give them a brief stir. Bake for 20 minutes more or until the pecans are fragrant and the sugar coating is cooked. (Note that the sugar coating will continue to harden and dry once the pecans are out of the oven.)
• Transfer the baking sheet to a wire cooling rack and let the pecans cool to room temperature. Serve and enjoy immediately, or transfer the pecans to a sealed container to store at room temperature for up to 2 weeks.