Salty Chocolate Pecan Candy

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

• Ready In: 1 hr 10 mins
• Yields: 1 3/4 lbs

Ingredients

• 1  cup pecans, coarsely chopped
• 3 (4 ounce)  bars bittersweet chocolate
• 3 (4 ounce)  bars white chocolate
• 1  teaspoon coarse sea salt

Directions

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.