| Chocolate Covered Pecans |
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Ingredients:
4 cups pecan halves
1 cup (6 oz.) milk chocolate chips
1 bar (4 oz.) white chocolate
2 tbsp. unsalted butter
Kitchen ware:
15x10inch jelly roll pan
Double Boiler
Tin Foil
Large bowl
Directions:
1. Line the 15x10inch jelly roll pan with foil and spread pecans in a single layer.
2. Bake in 325F oven 10-15 minutes, stirring occasionally, until nuts are golden and fragrant.
3. Let cool. Meanwhile, melt milk chocolate chips in double boiler or in microwave.
4. Transfer pecans to large bowl, leaving foil in pan. Toss with melted chocolate until well coated.
5. Spread nuts in a single layer in foil-lined pan.
6. Melt white chocolate with butter, mixing well. Drizzle decoratively over tops of nuts.
7. Freeze until chocolate hardens, 5 to 10 minutes.
8. Remove pecans from pan and break into large pieces. Will keep in rerigerator up to 1 week.
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