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Yes, I picked more pecans yesterday.  This recipe will work great for holiday gifts this year…

INGREDIENTS:

3 cups raw, unsalted pecan halves
4 ounces dark chocolate, at least 60% cacao, coarsely chopped
3 tablespoons heavy cream

DIRECTIONS

Cover a large baking sheet with parchment or wax paper. Set aside.

In a small saucepan combine chopped chocolate and cream over low heat. Stir constantly until mixture is smooth and creamy. Remove from heat.

Dip nuts halfway into melted chocolate mixture then place on parchment covered baking sheet. When all of the nuts have been dipped, refrigerate for 30 to 40 minutes or until chocolate is set.

Eat immediately or store in the fridge or freezer.