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."
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."
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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.
Ingredients
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.
Tools
Chopping knife
Measuring cups and spoons
4 quart Pyrex measuring cup
Spatula
Jelly roll pan 10 1/2 by 15 inches
Parchment paper
Ingredients
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.
Tools
Chopping knife
Measuring cups and spoons
4 quart Pyrex measuring cup
Spatula
Jelly roll pan 10 1/2 by 15 inches
Parchment paper
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You are thinking exactly along the lines I thought of when coming up with a name for this candy.....plus we live on an island in the north Pacific ocean....I wanted a name that would entice commercial fishermen to make this recipe ...so if they created this Lure for Mermaids ... just perhaps.....
Thank you for your comments. This recipe adds up to more than the sum of its parts...truely delicious and simple to make.
I've been doing a bunch of random baking for Halloween, and decided to try these out while I was in the kitchen. I was thinking if they worked well maybe I'd make them during the winter holidays and hand them out to people I care about.
I took a bit too long to press in everything and it started to harden a bit so I had to cheat and quickly pop it in an ultra low oven. Didn't damage it too much but I'll be faster next time XD
thanks again!
So glad you liked the Mermaid Bark. It is simple and yummy. What I really do well is wild salmon.......www.wildsalmonkitchen.com/blog/ My wild salmon caviar is on a You Tube video WildLivinginAlaska Channel....Thank you for your comments!
I hope you can find the ingredients for this where you live. These four ingredients are the ones that create the special treat. Cheers!