Sweet and crunchy, tart and salty, this candy hits all the pleasure centers.
Yet, so simple that even beginners can say to amazed tasters,
"Oh, i made it myself."
Step 1: Getting started
One pound of premium white chocolate such as four - 4 ounce bars of Ghirardelli White Chocolate, 1 pound total.
1 cup of whole pecans, toasted in the oven at 350 degrees for 15 minutes, then broken with fingers as chopping creates unattractive nut dust.
1/2 cup of dried cherries, chopped to 1/4 inch pieces
Sea salt to taste. I like chunky sea salt with large crystals. I sprinkle about one teaspoon to one and a half teaspoon over the batch before the nuts and cherries.
Measuring cups and spoons
4 quart Pyrex measuring cup
Jelly roll pan 10 1/2 by 15 inches
Step 2: Chop Chocolate and Melt
Melt one half of the chocolate in a heat resistant measuring cup in the microwave.
Start with one minute at 50 percent power, Stir, and repeat. Repeat until this half of the chocolate chocolate is entirely melted. This is a critical part of this simple candy. Watch the melting, stir frequently and do not over heat.
Step 3: Add Unmelted to Melted and Stir
This tempers the chocolate. Do not return to microwave. Over heating at this point will cause chocolate to lose its glossy surface. It will still taste good but it won't be as pretty.
Step 4: Spread into a Luscious Layer
It should about cover the flat surface of the pan.