Salty Chocolate Pecan Candy Recipes

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!

SALTY CHOCOLATE-PECAN CANDY

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.

SALTY CHOCOLATE PECAN CANDY

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

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.