Salty Chocolate-Pecan Candy

Gluten Free
Health score
2%
Salty Chocolate-Pecan Candy
10 min.
10
449kcal

Suggestions

Are you craving a delightful treat that combines the richness of chocolate with the crunch of toasted pecans, all wrapped up in a hint of saltiness? Look no further than our Salty Chocolate-Pecan Candy! This gluten-free recipe is not only a feast for the taste buds but also a quick fix for your dessert cravings, ready in just10 minutes. Perfect for serving as a side dish or an indulgent snack, this candy serves10 persons, ensuring everyone gets a taste of its decadent goodness.

Imagine the allure of velvety bittersweet and white chocolate melting together, creating a beautiful marble pattern that is both visually appealing and irresistibly delicious. The addition of toasted pecans brings a nutty depth to the candy, while the coarse sea salt sprinkled on top elevates the flavors, balancing the sweetness with a savory touch. With each bite, you'll experience a symphony of textures and tastes that make this treat truly special.

At only449 kcal per serving, this candy is a guilt-free pleasure you can enjoy on various occasions. Whether you're hosting a party, looking for a unique gift idea, or simply treating yourself, this recipe is a winner. The detailed instructions ensure even novice cooks can achieve a professional-looking result. Plus, the flexibility to store it in the refrigerator for up to a month means you can always have a batch ready for unexpected guests or sudden cravings.

So why wait? Gather your ingredients, follow our simple steps, and indulge in the heavenly combination of salty and sweet with our Salty Chocolate-Pecan Candy. It's time to elevate your dessert game and impress your friends and family with this gourmet yet accessible treat. Happy cooking!

Ingredients

  • 12 oz chocolate white
  • teaspoon sea salt 
  • 12 oz bittersweet chocolate 
  • cup pecans coarsely chopped

Equipment

  • frying pan
  • baking sheet
  • baking paper
  • oven
  • wire rack

Directions

  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.
  5. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick.
  6. Sprinkle evenly with toasted pecans and salt.
  7. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.
  8. *3/4 tsp. kosher salt may be substituted.
  9. Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.

Nutrition Facts

Calories449kcal
Protein4.36%
Fat61.2%
Carbs34.44%

Properties

Glycemic Index
8
Glycemic Load
14.09
Inflammation Score
-3
Nutrition Score
9.3517391539138%

Flavonoids

Cyanidin
1.06mg
Delphinidin
0.72mg
Catechin
0.72mg
Epigallocatechin
0.56mg
Epicatechin
0.08mg
Epigallocatechin 3-gallate
0.23mg

Nutrients percent of daily need

Calories:448.75kcal
22.44%
Fat:31.08g
47.82%
Saturated Fat:14.71g
91.92%
Carbohydrates:39.35g
13.12%
Net Carbohydrates:35.61g
12.95%
Sugar:32.95g
36.61%
Cholesterol:9.19mg
3.06%
Sodium:266.57mg
11.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:29.26mg
9.75%
Protein:4.99g
9.97%
Manganese:0.9mg
44.98%
Copper:0.56mg
28.2%
Magnesium:75.94mg
18.99%
Phosphorus:175.75mg
17.57%
Fiber:3.74g
14.96%
Iron:2.48mg
13.8%
Zinc:1.6mg
10.68%
Calcium:95.86mg
9.59%
Potassium:330.82mg
9.45%
Vitamin B2:0.13mg
7.38%
Selenium:4.77µg
6.81%
Vitamin B1:0.1mg
6.51%
Vitamin K:5.89µg
5.61%
Vitamin E:0.67mg
4.44%
Vitamin B12:0.25µg
4.2%
Vitamin B5:0.39mg
3.94%
Vitamin B3:0.65mg
3.27%
Vitamin B6:0.05mg
2.57%
Folate:4.56µg
1.14%
Source:My Recipes