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Yield: 10 servings
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.
I began making these to be just a spicy, honey coated pecan. I cooled them off in the frig. for an hour, and they got hard. But, the moment they warmed up they were sticky as all get out.
As good as they were, I knew that I either I has to coat them some how, or throw them out. Being a "we don't throw anything out" type of guy, I came up with coating them with chocolate.
I'm also not much of a dessert cook, it's actually Ron's Rule #3, "I don't do Desserts!". So, I had to go looking for a recipe to get a chocolate coating that would both get hard, and cover up those sticky pecans.
One of my favorite sites for dessert ideas is Hersheys.Com, and that's where I went. I won't even suggest that the coating was "inspired" by them. It IS their recipe, and it worked perfectly.
My goal was to have the nuts real spicy flavor underneath all of that sweet goodness, but they've only got the barest hint of spice. If I was to do this again, I would definitely either double up on the Jamaican Jerk, or change it from my "Hot" version to my "Fiery" Jamaican Jerk, and STILL double up on the spice.
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.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
