Chocolate Ganache Candied Pecans Recipe

I absolutely adore this recipe because it’s the perfect combination of rich chocolatey indulgence and the satisfying crunch of candied pecans, making it an irresistible treat that hits all the right notes. Plus, making these heavenly bites not only fills my kitchen with the most amazing aroma but also turns me into an instant dessert hero for my friends, who can’t get enough of them!

I enjoy making recipes that feature unusual flavor combinations; my Chocolate Ganache Candied Pecans are a prime example. They consist of roasted pecans, half of which are covered in a sweet glaze made from straight sugar, water, and just the right hint of salt (the recipe below includes my notes on achieving the perfect caramel balance).

Half of the fun with these is that you get to eat freshly roasted pecans at the very end. They are only slightly more involved than a standard nut-and-toffee recipe, yet they are far more interesting (and delicious).

Ingredients

• Pecan Halves: Rich in healthy fats, fiber, and essential minerals.
• Granulated Sugar: Adds sweetness and caramelizes for the candy coating.
• Heavy Cream: Provides richness and creaminess to the ganache.
• Bittersweet Chocolate: Offers deep chocolate flavor with antioxidant benefits.
• Vanilla Extract: Enhances flavor with aromatic notes.

Ingredient Quantities

• 1 cup pecan halves
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 teaspoon salt
• 1 cup heavy cream
• 8 ounces bittersweet or semisweet chocolate, finely chopped
• 1 teaspoon vanilla extract
• Pinch of sea salt for garnish (optional)

Instructions

1. Set your oven to 350°F (175°C) to warm up while you prepare the pecan halves. Arrange them on a baking sheet and slide them into the oven for an 8-10 minute roast, or until they start to smell nutty and sweet. Take them out and let them cool fully before chopping. You should have about 1 heaping cup of toasted and chopped pecans.

2. In a medium saucepan, mix together the sugar, water, and salt. Stir over a medium flame until the sweet stuff is no longer visible and no longer clinging to the sides of the pan.

3. Raise the heat to medium-high and bring the mixture to a boil. Do so without stirring. Let it boil until the syrup turns a golden color, approximately 8 to 10 minutes.

4. Remove the saucepan from the heat immediately, and carefully stir in the toasted pecans, ensuring they are fully coated in the caramel.

5. Place the candied pecans in a single layer on a baking sheet lined with parchment paper. If any clusters are stuck together, use a fork to separate them. Leave the pecans alone for a bit so that they can cool down to room temperature and harden completely. Spread the candied pecans on a baking sheet lined with parchment paper. The Candied pecans taste amazing. They are a great snack or treat, and make fantastic cheesecake or pie toppings. You can also eat them as is. They are incredible.

6. In a different saucepan, warm the heavy cream over medium heat until it starts to simmer. Don’t let it reach a full boil.

7. Put the chopped chocolate in a bowl that can withstand heat. Over the chocolate, pour the cream, which should be very hot. Allow it to sit for 2-3 minutes.

8. Gently combine the chocolate and cream mixture until it is smooth. It should form a rich ganache.

9. Incorporate the vanilla extract into the ganache. Allow the ganache to cool slightly. This will make it thicken to your desired consistency for coating.

10. Using a fork, dip each candied pecan into the ganache and let the excess fall off into the bowl. Place the pecans on a wire rack set over a baking sheet. (If desired, sprinkle them with a tiny bit of sea salt before letting them set.) Let the pecans set before serving. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium saucepan
5. Wooden spoon or heat-resistant spatula
6. Heatproof bowl
7. Fork
8. Wire rack

FAQ

• Q: Can I use milk chocolate instead of bittersweet or semisweet chocolate for the ganache?A: Yes, you can use milk chocolate to make a sweeter ganache, but it may turn out softer, so you might need to adjust the cream slightly.
• Q: How can I ensure my candied pecans stay crunchy?A: After coating the pecans in sugar syrup, spread them out in a single layer to cool completely. This will help them set and retain their crunch.
• Q: Can I make the candied pecans in advance?A: Yes, you can make candied pecans a few days ahead. Just store them in an airtight container at room temperature, and they’ll be good to go when you need them.
• Q: What is the best way to chop the chocolate for the ganache?A: To help the chocolate melt evenly when you mix it with the hot cream, use a very sharp knife to cut the chocolate into very small, very uniform pieces. If you’re using a large quantity of chocolate, be sure to quantity that large knife in half as needed, so you can chop with some authority. Again: very sharp knife.
• Q: Is there an alternative to using heavy cream for the ganache?A: A non-dairy alternative to coconut cream is coconut milk, but it will change the taste a bit.
• Q: Can I add spices to the candied pecans?Yes, enhancing the flavor profile of the candied pecans can be accomplished by adding a pinch of cinnamon or cayenne pepper.
• Q: How should I store leftovers of Chocolate Ganache Candied Pecans?A: Put any remaining food in a sealed container in the fridge, and it should be good for a week.

Substitutions and Variations

1 cup pecan halves: Use walnut halves or almonds instead.
1 cup granulated sugar. For a different taste, use 1 cup coconut sugar or light brown sugar.
1/2 cup water. Use 1/2 cup brewed coffee instead for a richer flavor.
8 ounces bittersweet or semisweet chocolate: For a sweeter outcome, use 8 ounces milk chocolate.
1 teaspoon vanilla extract: Substitute with 1 teaspoon almond extract for a nutty twist.

Pro Tips

1. For a deeper, more robust caramel flavor, consider using brown sugar instead of granulated sugar. This will add some complexity to the caramel coating on your pecans.

2. If you want evenly coated pecans, make sure to work quickly once you add the pecans to the hot caramel. Stir rapidly to ensure all pecans are coated before the caramel begins to harden.

3. For a smoother ganache, finely chop the chocolate or grate it. This allows it to melt more evenly when hot cream is added.

4. If the ganache becomes too thick, you can gently reheat it over a double boiler or carefully in the microwave in short increments, stirring frequently, to reach your desired consistency.

5. For an extra layer of flavor, consider adding a touch of bourbon or rum to the ganache. A teaspoon or two can enhance the richness of the chocolate without overpowering it.