Best Chocolate Covered Pecans Recipes

CHOCOLATE COVERED ENGLISH TOFFEE WITH PECANS

Steps:

• 1. Grease a 15 x 10 x 1" pan with 1-2 tablespoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. In microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

CHOCOLATE COVERED SHORTBREAD WITH TOFFEE & PECANS

Steps:

• 1. Preheat oven to 250 degrees F.
• 2. Cream together sugar and butter. Add flour in parts, making sure it is well blended before adding more flour.
• 3. Spread onto ungreased jelly roll pan (12"x17") and smooth with rolling pin (1/4" thickness).
• 4. Bake at 250 degrees for 1-1/2 to 1-3/4 hours. If using 9"x12" jelly roll pan (1/2" thickness), bake for 2 to 2-1/2 hours.
• 5. Melt chocolate chips in the microwave. Pour over hot shortbread (immediately after taking out of oven) and spread with frosting spatula.
• 6. Immediately sprinkle toffee bits and chopped pecans evenly over chocolate. Cut into bars or squares using a sharp knife and let cool, making sure they are not touching while chocolate hardens. Do not refrigerate.

CHOCOLATE FUDGE-COVERED PECANS

Steps:

• 1. Lay out 3 cookie sheets and cover with waxed paper. Lay out 2 teaspoons.
• 2. Put all the chocolate chips in a large microwave-safe mixing bowl. Melt them in a microwave at 50% power, stirring every 20-30 seconds.
• 3. Put the melted chocolate into a large heavy pot.
• 4. In the same microwave-safe bowl, add the almond bark and melt it in the microwave at 50% power, stirring every 20-30 seconds. Add the melted almond bark to the heavy, large pot.
• 5. Add the sweetened condensed milk and all the marshmallow cream to the heavy pot.
• 6. Put the pot on the stove over low heat and stir with a silicone spatula until all the ingredients are combined and the result is a uniform color with no streaks.
• 7. Add the pecans and stir to combine until the nuts are evenly dispersed.
• 8. Remove pot from heat. Using the teaspoons, drop mounds of candy onto the waxed paper-covered pans. If candy is becoming too stiff to dip, set the pan over another pan with 1 inch of simmering water.
• 9. Let candy sit until firm--slide pans into refrigerator to set the candy quickly.
• 10. When candy can easily be removed from the waxed paper, store it in a large plastic container; separate layers with waxed paper. Cover and store in refrigerator.
• 11. Note: If you prefer to make a pan of fudge, you can add 1-2 cups chopped pecans instead of the whole nuts and pour the candy into a 9" x 13" buttered dish.

CHOCOLATE COVERED PECANS

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.

LOW CARB CHOCOLATE COVERED PECANS

Steps:

• Mix pecans, 2 tsp splenda and cinnamon in a plastic bowl with a lid and shake until coated.
• In a double boiler, melt the chocolate and butter, then add the cream and add the rest of the spenda.
• Mix well until smooth, then remove from the heat.
• Stir in pecans, or dip them into the chocolate mixture one at a time.
• Place coated pecans on wax paper or plate to chill, at least one hour.