Impossible to have just one piece. It is irresistible and beautiful.
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
A combination of fine white chocolate sprinkled with sea salt, toasted pecans, and dried tart cherries that adds up to more than the sum of its parts.
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