Wednesday, February 20, 2008

A Handful of Heaven

These little buggers are the stuff that dreams (and heart attacks) are made of for me! I adore pecans, especially when they are toasted and crispy and well, they are covered in chocolate...what else is there? I know it's a little late for Valentine's Day, but this is what I made my younger kids' teachers. We tasted a few .... ahem...hundred.... They are good and incredibly simple. When you want to blow someone away, make these!

Butter Roasted Chocolate Covered Pecans

adapted from Southern Living

2 pounds pecan halves

1 stick butter

1/2 tsp. salt

24 oz. chocolate bark or chocolate chips

Preheat oven to 300 degrees. Place butter in a large roasting pan and add pecans. Bake 10 minutes, then remove and stir well to coat pecans with butter. Bake 20-30 more minutes, stirring every 10 minutes, or until pecans are a deep mahogany color. Meanwhile melt chocolate in the microwave in a large microwavable bowl. Be careful not to scorch chocolate. It usually just takes 1 or 2 minutes, stirring often. When pecans are done, sprinkle salt over them. Add pecan mixture to the melted chocolate and stir gently to coat the pecans with chocolate, but not breaking the nuts up. Pour onto a large piece of wax paper and spread them out. Allow pecans to cool and harden completely before packaging for gifts....or just be careful not to burn your tongue if you eat them warm! They keep well in a tightly covered container or in the fridge.


Red Raider said...

I still make these but for some reason I have to keep them frozen or the chocolate melts. Don't know why. I always use (Ghirardelli) dark chocolate chips. Roasting & salting them first makes all the difference!