Salty Chocolate Pecan Candy

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

EASY.....and the saltiness with the sweet chocolate is divine. Use very good quality chocolates, like Ghiardelli or better, for best results.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Place pecans in a single layer on a baking sheet. Bake until toasted, 8-10 minutes.
  3. Decrease oven temperature to 225 degrees.
  4. Line a 17" x 12" jelly roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. You will have 48 pieces total. Arrange in a checkboard pattern in jelly roll pan, alternating white and dark chocolate. Pieces will touch each other like puzzle pieces.
  5. Bake chocolate for 5 minutes or just until melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle chocolate evenly with toasted pecans and salt.
  6. Chill 1 hour or until firm. Break chocolate into pieces. Store in an airtight container in refrigerator for up to one month.


Most Helpful

My3Chefs fall 2008. I made these the other night whilst making another recipe for this contest. Siilar ingrediants. I used German Premium Chocolate (Aldi's) and a mix of pecans and almonds. I was unsure about the coarse salt but did it anyway and WOW it really does give you a flavor meltdown. This too will be on my holiday trays. We are a family of chocoolics and each year I am required to make family trays of chocolate dishes. This will be there.

Chef1MOM-Connie November 05, 2008

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