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