Prep 12 mins
Cook 32 mins
Easy, easy recipe! But don't skip the first step....toasting the pecans before adding the chocolate is what makes this recipe! From Southern Living October 1985 magazine.
- Melt butter in a 15x10 inch jelly roll pan while oven preheats to 300 degrees. Spread the pecans in the pan, tossing to coat with the butter. Bake at 300 degrees for 30 minutes, stirring twice.
- Melt the chocolate candy coating in a heavy saucepan over low heat. Cool for 2 minutes; add pecans, and stir until coated. Drop by rounded teaspoons onto wax paper. Cool. Peel from the wax paper and store in an airtight container.
I also toasted the pecans stovetop (my oven was busy) & it worked out fine. It sure does make a difference in the taste of the pecan. I lined a cookie sheet with waxed paper & dropped the candies on there & put them in the freezer to harden before I packed them for storage. Next time I make them, I will increase the chocolate, as I like a high chocolate-to-nut ratio. I'd like to also try them with white chocolate. Made for Everyday Holiday Tag-Dec'09.
This is so easy to do and the taste is great. I'm going to bring some for Christmas. My family will like them I'm sure. Thanks breezermom :) Made for PRMR tag game
A fabulous recipe! The toasting really adds a wonderful deep nutty flavour to the pecans and makes the candies extra yummy. My dad, whom I made these for, devoured them.
I tried one too and loved the sweet chocolate with the nutty pecans. A great combination!
I used a little less chocolate for the coating than called for, but I guess thats just personal preference.
THANK YOU SO MUCH for sharing this wonderful treat with us, breezer! Ill make these again for sure!
Made and reviewed for Zaar Start August 2010.