Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 3/4 c Pecans; chopped 1 pk (6 oz) apricots, dried
1 1/2 c Sugar -- chopped
1 c Heavy cream 2 tb Orange zest; grated
1/4 c Light corn syrup 12 oz Semisweet chocolate chips

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:30 1. Line a cookie sheet with foil. Butter foil.
Finely chop 3/4 cup pecans; set aside. 2. In a large saucepan,
combine sugar, cream, syrup. Bring to a boil over high heat, stirring
constantly. Reduce heat to medium-high and cook, stirring
occasionally, just until mixture starts to turn amber color, or until
a candy thermometer reaches 250°F, about 10 mins. Remove from heat
and immediately stir in remaining 2 cups pecans, dried apricots, and
orange zest. Pour out onto prepared pan, spreading to about 1/2-inch
thickness with back of wooden spoon. Let stand until cool enough to
handle. 3. Sprinkle chocolate chips over caramel-fruit-and-nut
mixture. With buttered hands, fold in chocolate. some of the
chocolate will melt. Divide candy into 6 equal pieces. Roll each
piece into a 5 x 1 1/2-inch log. Roll in reserved finely chopped
pecans to coat completely. Refrigerate at least 1 hour to set. To
serve, cut into 3/8- to 1/2-inch slices. Store, tightly covered, in
refrigerator.

Browse by categories