CHOCOLATE PECAN CANDIES
When Robert Watness of Greenwood, Indiana gives candy on Valentine's Day, he's sure to include his homemade version of Turtles. "This easy candy has brought many compliments," he says.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 114 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-CARAMEL-PECAN PRETZEL BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 24 pretzel turtles
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees F.
- Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
- Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
- Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).
CHOCOLATE PECAN CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Thoroughly grease a 9-by-11-inch pan and set aside.
- Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
- Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
- Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
- Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.
CANDY COATED PECANS
These have become favorites of almost everyone who has tried them.
Provided by Jan
Categories Appetizers and Snacks
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
- Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
- Bake until browned, approximately 10 to 15 minutes.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 16.8 g, Fat 31.1 g, Fiber 4.1 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 8.6 mg, Sugar 12.4 g
CHOCOLATE COVERED PECANS
Pecan halves are completely covered in chocolate. An easy and delicious treat that also makes a great gift.
Provided by GOLDIELOCKS264
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
- Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.
Nutrition Facts : Calories 1024.4 calories, Carbohydrate 42.1 g, Cholesterol 30.6 mg, Fat 98.6 g, Fiber 12.8 g, Protein 12.1 g, SaturatedFat 19.3 g, Sodium 13.1 mg, Sugar 27.2 g
SALTY CHOCOLATE-PECAN CANDY
Sweet and salty flavors are combined in this delicious nutty chocolate-pecan candy recipe - an easy dessert to treat a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 30
Number Of Ingredients 4
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.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 90 mg
CHOCOLATE PECAN FUDGE
Even though fudge is a classic at Christmastime, people are excited for this chocolate pecan fudge year-round. Switch out the pecans with nuts that you have on hand. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 64 servings.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
SALTY CHOCOLATE PECAN CANDY
EASY.....and the saltiness with the sweet chocolate is divine. Use very good quality chocolates, like Ghiardelli or better, for best results.
Provided by KathyP53
Categories Candy
Time 1h10m
Yield 1 3/4 lbs
Number Of Ingredients 4
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.
PEPPERMINT AND PECAN CHOCOLATE BARK
Categories Candy Chocolate Dessert Bake Christmas Mint Pecan Winter Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 pounds
Number Of Ingredients 3
Steps:
- Preheat oven to 250°F. Line 17x11-inch rimmed baking sheet with parchment paper. Sprinkle chopped chocolate evenly on parchment-lined sheet. Place in oven just until chocolate is softened, about 5 minutes. Remove from oven. Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges. Immediately sprinkle peppermint candies and pecans over chocolate. Refrigerate until chocolate is firm, about 2 hours. Cut chocolate bark into irregular bite-size pieces. (Can be made 2 weeks ahead. Store between sheets of foil in airtight containers in refrigerator.)
EASY CHOCOLATE-PECAN CANDY
A super-simple chocolate bark with salt and pecans. I found it in Southern Living magazine. Ghiradelli chocolate is recommended for this recipe.
Provided by ThreeGoodCooks
Categories Candy
Time 25m
Yield 24 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 107.8, Fat 7.8, SaturatedFat 3, Cholesterol 2, Sodium 109.7, Carbohydrate 9, Fiber 0.4, Sugar 8.6, Protein 1.2
CHOCOLATE PECAN BARK
Skip the trip to the fancy candy store and make some edible gifts at home. Even beginners can make this microwave-simple Chocolate Pecan Bark.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Microwave semi-sweet and white chocolates in separate microwavable bowls on HIGH 2 min. or until chocolates are almost melted, stirring after 1 min. Stir until chocolates are completely melted.
- Stir 1/2 cup nuts into each chocolate. Alternately spoon chocolate mixtures onto wax paper-covered baking sheet or tray; swirl with knife several times for marble effect.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 230, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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SALTY CHOCOLATE-PECAN CANDY RECIPE | MYRECIPES
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- 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.)
- 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.
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