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Prep time
30 minutes
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makes
16 pieces
Author Notes
Not a no-sugar, low carb snack, but I like to make this for gifting to others.
The most critical part of the recipe is the long heating period. The process of slowly raising the temp to about 270 and then holding it there really works great. The change in state at the higher temperature is a profoundly different looking texture. If you heat too rapidly the melted candy will separate. —Brian Coppola
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Ingredients
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8 ounces
chopped pecans (or hazelnuts)
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1 1/3 cups
(300 g) high fat butter
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1 cup
(heaping, 225 g) sugar (or brown sugar)
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1/4 cup
water
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2 teaspoons
vanilla extract (use the good stuff)
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9 ounces
chopped semisweet chocolate or Ghirardelli milk/semi chips
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9 ounces
chopped milk chocolate (or while Ghirardelli chips)
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10 ounces
chopped Macadamia nuts (or chopped hazelnuts)
Directions
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Line a 9 x 9 metal baking pan with parchment. Coat the bottom with the pecans. If you like it thinner, use a larger pan or sheet.
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Melt butter over low heat, and sugar and water (med boil 20 min, hold at ~ 270F) then heat slowing, over another 10 minutes, to 305F, stirring regularly with a wooden spoon
At 270F, the mixture is bubbling and frothy, and turns to a thick yellow paste at 300F
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Add the vanilla, stir and bring back to 305F
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Pour over the pecans and wait about 5 min to set the candy
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add the chocolate (half/half), cover with foil and wait 5 minutes
uncover, smooth the chocolate (marbleize the colors), top with the Macademias (lighting press into chocolate)
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Cover, cool, refrigerate; lift from pan and cut into pieces
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