Dark Chocolate Pecan Bark: A Simple and Irresistible Treat
Sneak Preview: Spicy Dark Chocolate Pecan Bark is a simple recipe combining rich chocolate and spicy nuts. Perfect for gifting or indulging!
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Raise your hand if you have a wicked sweet tooth. Mine is up, too. For over two years, I’ve been trying to cut sugar from my diet–as much as I can without being a total freak.
Keep reading to learn how to make this dark chocolate treat for the holidays, gift-giving, or to eat all by yourself (that’s me).
What Makes this Recipe Special
- No cooking on the stove or double boiler
- No worries about sugar crystals
- No fussing with a thermometer or constant stirring
Four Easy Steps to a Valentine’s Day
- Make and bake the spicy pecans. Dare ya’ not to nibble.
- Melt and temper the chocolate.
- After the pecans cool, chop and add them to the chocolate.
- Chill before breaking into pieces.
Ingredients and Substitutions
- BUTTER:
- Unsalted is preferred.
- If using salted, omit additional salt.
- EGG WHITE:
- Helps coat the pecans evenly
- Use the white of a large egg.
- SALT:
- Table or sea salt works fine.
- SUGAR:
- Granulated sugar is best
- Brown sugar adds depth
- WORCESTERSHIRE SAUCE:
- CAYENNE PEPPER:
- Adjust spice level to taste.
- HUNGARIAN PAPRIKA:
- Adds mild spice and color.
- Regular paprika is a good substitute.
- PECAN HALVES:
- Sub walnuts or almonds
- CHOCOLATE:
- Use high-quality dark chocolate, such as Trader Joe’s 85% Dark Chocolate Bar.
- Adjust cocoa percentage based on preference.
📌Kitchen Tip📌
If you are following the Keto diet, sse Swerve or a similar sugar substitute when making the pecans. Using Swerve will cause the pecans to brown more quickly. Keep your eye on them when baking, and stir more frequently.
How To Make Spicy Pecans
📌Kitchen Tip📌 These cayenne-spiced pecans have multiple uses. For example, try them coarsely chopped and added to a chicken salad for an interesting layer of flavor and crunch. Or sprinkle them over any green salad, especially delicious with a creamy strawberry dressing. In addition, I think these would be wonderful in brownies, but I haven’t tried it yet.
Making the Chocolate Pecan Bark
FAQs About Dark Chocolate Pecan Bark
How should I store this candy?
Store in an airtight container at room temperature for up to a week. Refrigerate or freeze for longer storage.
Can I skip the Hungarian paprika?
Yes, but increase cayenne pepper by 1/4 teaspoon or use regular paprika for a milder flavor.
What’s the best chocolate to use?
Choose a dark chocolate you enjoy eating. Adjust the cocoa percentage to your taste.
Parting Thoughts: Cooking candy isn’t my favorite kitchen activity, so I stick with simple recipes like this. It’s practically foolproof, and you’ll love the results.
Parting Thoughts
This Spicy Dark Chocolate Pecan Bark is a simple, foolproof recipe perfect for gifting or enjoying yourself. The sweet and spicy combination will make it a favorite. For more easy candy recipes, check out:
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Spicy Dark Chocolate Pecan Bark: A Simple and Irresistible Treat
Ingredients
- 3 tablespoons (42 g) unsalted butter
- 1 large (30 g) egg white
- ¾ teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sweet Hungarian paprika
- ¾ teaspoon cayenne pepper
- 2 ¼ cups (290 g) pecan halves
- 7 ounces (198 g) bittersweet or dark chocolate
Instructions
Directions for the Spicy Pecans:
- Melt 3 tablespoons (42 g) unsalted butter and set aside to cool.
- Combine 1 large (30 g) egg white and 3/4 teaspoon (¾ teaspoon) salt in a small bowl and beat/whisk until foamy.
- Mix in 2 tablespoons granulated sugar, 1 teaspoon Worcestershire sauce, 1 tablespoon sweet Hungarian paprika, and 3/4 teaspoon (¾ teaspoon) cayenne pepper.
- Stir in cooled butter and 2 1/4 cups (290 g) pecan halves.
- Cover a cookie sheet with aluminum foil (I like non-stick foil) or a silicone baking sheet.
- Spread pecans over sheet in an even layer.
- Bake at 325˚F (165˚C) for 30-40 minutes, stirring every 10 minutes. Allow to cool.
Directions for the Chocolate Bark:
- Melt 3/4 of 7 ounces (198 g) bittersweet or dark chocolate in the microwave set on MEDIUM. I start with 1-1/2 minutes, then stir. Thereafter, stir every 30 seconds until the chocolate is melted.
- Chop the remaining bar very finely. Add to melted chocolate and stir until all chocolate is melted.
- Line a large baking sheet (or two smaller ones) with wax paper. Spread chocolate out as thin as possible. Chill. When hard, break into bite-size pieces, but not too big. Store in the fridge or freezer. This candy definitely “melts in your hands.”
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.