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Prep 30 mins
Cook 15 mins
Love chocolate and spices together. You get the sweet with just a little bit of "bite" at the end. This recipe incorporates several different types of chocolate, a tiny bit of cayenne and chili powder, along with dried cherries and pecans.
- 4 cups pecan halves (1 pound)
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon cayenne pepper (or less to taste)
- 1⁄2 teaspoon dried ancho chile powder (or less to taste)
- 1 (12 ounce) package semi-sweet chocolate chips
- 4 1⁄2 tablespoons vegetable oil, divided
- 1 (11 1/2 ounce) package milk chocolate chips
- 1 (10 ounce) package white chocolate chips
- 3⁄4 cup dried cherries
- Preheat oven to 325 degrees. Place the pecans in a bowl; add butter and toss. Combine the sugar, salt, cinnamon, cayenne and chili powder; sprinkle over pecans and toss to coat. Spread in a single layer on a baking sheet. Bake for 25 minutes or until golden brown. Cool leaving pecans on the pan.
- In a double-boiler (or microwave) combine the semisweet chocolate chips and 1 1/2 tablespoons oil, stirring until melted and smooth; then immediately drizzle over pecans distributing evenly and making a pattern over the surface of the nuts.
- Repeat the process with the milk chocolate and vanilla chips, melting each package with 1 1/2 tablespoons oil. When drizzling over the pecans, make sure all colors of the chocolate are visible. Sprinkle with cherries if desired. Let stand until set. Break into serving-size pieces. Store in an airtight container.
Yum, loved the toasted pecans and the cherries in the chocolate. I adjusted amounts a little and lessened the amounts of cayenne and ancho powder to taste. Thanks! Made for Newest Zaar Tag.