Wednesday, January 6, 2010

Snowy Day Activity

It's a cold one. Nothing like cold gray days to make someone want to do a tedious project!

Start out by tossing 2 lbs. of pecans in 4-8 Tbsp. of melted salted butter (depending on how serious you are about those New Years resolutions).

It's rather imperative that you use a double boiler. The first time I made these, I did 'em by microwaving the chocolate. But the chocolate kept hardening up and I'd have to re-microwave it and it was a mess. As you can see, I don't have a double boiler, nor do I have a nice big glass bowl. But a small saucepan inside a large saucepan worked quite nicely.

In a double boiler, melt 1 cup of dark (or semi-sweet) chocolate chips, and 1 cup of white chocolate chips.

Throw in a large handful of roasted pecans. Using a large fork, fish 'em out of the ooey gooey chocolate.

Or take a whole bunch out at a time.

Tamp several times on the side of the pan to get rid of as much excess chocolate as possible.

One by one, slide them off of the fork onto wax paper. (Sure, you can pour all of them on and separate them after they dry, but they're much prettier this way... and I told you this was a snowy day activity -- where are you in such a big rush to go?).

It was a really snowy day... I made a lot of 'em.

Take pictures of the snow while you wait for them to dry.

I love snowy school days.

You'll have extra chocolate. Add 4 cups of milk (or so) and make hot chocolate!

It's a really cold day.

Let it snow, let it snow, let it snow!


Aunt Debbie's Chocolate Covered Roasted Pecans

2 lbs. pecans
1/2 - 1 stick salted butter
1 cup white chocolate chips (or Almond Bark)
1 cup semi-sweet chocolate chips

Preheat oven to 275. Melt butter. Toss pecans in butter and put in a single layer on a baking sheet. Roast for 20 minutes.

In a double boiler, melt chocolate. Dip pecans a large handful at a time into the chocolate. Using a fork, remove pecans and tamp to shake off excess chocolate. Put dipped pecans individually onto wax paper and wait for them to dry before you devour them like a chocolate fiend.

They'll store well in a tin for up to 2 weeks, but there's no way on earth they're gonna last that long!


Holly said...

ohhh my gosh i *really* want those. Especially the hot chocolate ;)

Maria said...

Ooh! Another great recipe! And a great tip for not having a double boiler, as I don't have one of those either. (Love the amaretto photo, too!)

Sylvia said...

Those are nice, but I always use my pecans to make these! :)

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