recipes - candy

Elf Nickles

Cane River Pecans

Ingredients - Whole pecans (if you order, please make sure to email them that Emily Kean sent you! We found these to be the largest and best for this type of cooking & eating), Unsweetened chocolate 2 to 3 oz, butter 2 to 3 oz, hot water 1/4 cup, Marshmellow creme 1T, Confectioners' sugar ~2C, Salt 1tsp, Vanilla 1tsp, Waxed paper, spatula

Tear off 1 1/2 feet of waxed paper & put it to the side of your workspace. Have your whole pecans out and ready to be dipped into the chocolate. With it all close at hand, you may begin. Melt the chocolate and butter together in a pot. Add the hot water. If you want it can be flavored (caramel, coffee, etc.).

Gradually add the sugar and salt stirring with a rubber spatula to make sure the lumps are out. Add the marshmellow creme. Once melted and smooth, turn the heat off and add the vanilla.

Carefully, dip each pecan half into the chocolate until coated and place onto the waxed paper to cool. Be careful because this chocolate is very hot and can burn you badly.

Once the candy is cooled it may be placed in a tightly sealed container. These take no more than 1/2 hour start to finish! With the exception of being careful when you dip them into the chocolate, they are EASY to make!