Chocolate Covered, Honey Pecans


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Prep time:     Cook time:     Total time:     Yield: 10 servings

Chocolate Covered, Honey Pecans Picture
These Chocolate Coated, Honey Pecans are the Bomb! What started as a mistake turned into a true keeper. I know you'll love these as much as I do, an it'll become a mainstay in your recipe collection.
1.    Pre-Heat the oven to 250 degrees.

Place the pecans on a parchment lined sheet pan, and bake until they're fragrant. About 10 minutes.

2.    While the pecans are toasting:

Place all of the ingredients for the syrup into a pot large enough to hold both the syrup and the pecans. Stir it up well.

Turn the heat to medium high, and let the water boil away. You can tell that it's gone because there will be no more steam coming from the pot.

Ron's Note:
These nuts will have the barest hint of heat. If you'd like them spicier, just double up on the Jamaican Jerk, or use the Fiery Jerk.

3.    Let the syrup boil for another 5 minutes, then:

Dump the pecans into the pot of syrup, and stir them up, making sure that all of the pecans are coated with the syrup.

4.    Spread the coated pecans on 2 separate, parchment lined sheet pans. Make sure that you spread them out well to keep them from touching each other.

5.    Place the chips and the shortening into a stainless bowl. Set this over a pot of simmering water. As it begins to melt, stir it with a dry, heatproof spatula.

Thanks to Hershys.Com for the recipe for the coating.

Stir chocolate and shortening CONSTANTLY with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. *Do NOT get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl.

Hershey's Note:
Do not use butter, margarine, spread or oil.

6.    When the chocolate is melted. Leave the pot of water on a low simmer, and the bowl of melted chocolate on top. Dip the caramel coated pecans into the chocolate one at a time, and place on a parchment lined sheet pan ( you'll probably need 2 sheet pans to accomplish this).

When the chocolate as hardened, place the Chocolate coated nuts in an airtight container, and store in your refrigerator, for up to 4 weeks. These are best when served cold.

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