Salty Chocolate Pecan Candy

By CandyH

This is easy to make and it looks impressive! Perfect for holiday gift giving.

Ingredients

• 1 cup pecans, coarsely chopped
• 3 (4-oz.) bars bittersweet chocolate baking bars (used Ghirardelli Bittersweet)
• 3 (4-oz.) white chocolate baking bars (used Ghirardelli White Baking Bars)
• 1 teaspoon coarse sea salt*

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Place pecans in a single layer on a baking sheet.

2. Bake at 350° 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 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.
5. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.

*3/4 tsp. kosher salt may be substituted.