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Chocolate Coated Pecans

Source of Recipe


Unknown






List of Ingredients



• 6 cups pecan halves
  
• 12 oz. semisweet chocolate squares, melted
  
• 4 oz. white chocolate squares, melted and cooled slightly
  






Instructions



1. Heat oven to 350 degrees (F). Line 2 jelly-roll pans with foil. Divide and spread pecans on prepared pans. Bake nuts for 10 minutes, until golden and fragrant. Cool. Transfer pecans to a large bowl. Pour melted semisweet chocolate over pecans and stir well. (Leave foil on pans). Divide and spread chocolate-coated nuts onto foil-lined pans.
   
   
2. Transfer melted white chocolate to a resealable plastic storage bag. Snip one corner from bag and pipe decoratively over tops of nuts. Place pans in freezer until chocolate hardens, 5 minutes.
   
   
3. Remove pecans from pans; break into large pieces.
   
   (Can be made ahead: store in airtight containers. Cover and refrigerate for up to 1 week.)
   
   Makes 9 cups.
   
   






Final Comments


TIPS for melting chocolate:

MICROWAVE: Coarsely chop chocolate and place in a microwave-proof bowl or cup. Microwave on HIGH 1 minute; stir. Repeat in 30-second increments until melted. Keep in mind that chocolate pieces won't appear melted until they are stirred.

STOVETOP: Coarsely chop chocolate. Make sure all utensils are dry. Melt chocolate in a heavy saucepan over low heat (or place chocolate in the top of a double boiler over hot, not boiling, water). Stir the chocolate frequently until it is completely melted.