Ingredients for Salty Chocolate Pecan Candy
- Pecans
- Bittersweet Chocolate
- White Chocolate
- Coarse Sea Salt
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How to Make Salty Chocolate Pecan Candy
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the candy out later.
- In a medium saucepan over low heat, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup water, and a pinch of salt. Stir until the sugar dissolves completely.
- Bring the mixture to a boil, without stirring, and cook until it reaches 245°F (118°C) on a candy thermometer (firm-ball stage).
- Remove from heat and stir in 1 cup chopped pecans and 1 teaspoon vanilla extract.
- Immediately pour the mixture into the prepared baking pan and spread evenly.
- In a separate bowl, melt 12 ounces of high-quality chocolate chips (Ghirardelli or similar) in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Pour the melted chocolate over the pecan mixture and spread evenly.
- Sprinkle generously with flaky sea salt (about 1 tablespoon).
- Refrigerate for at least 2 hours, or until completely set.
- Once set, lift the candy out of the pan using the parchment paper overhang. Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
469g
Fat
207g
Carbs
41g