Chocolate Covered Roasted Pecans |
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2 Tablespoons butter |
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Preheat oven to 325° F.
Melt butter in a 13 x 9 inch baking pan. Spread pecans evenly in pan, tossing to cost. Bake for 20 to 25 minutes, stirring every 10 minutes, until pecans are roasted. Drain on paper towel.
Melt chocolate bark squares in a double boiler over medium heat, making sure that the water does not boil. Add pecans; coat thoroughly. Remove pecans, one at a time with a fork, letting excess chocolate drip off, onto waxed paper. Let cool. Peel from wax paper, and store in an airtight container. Yield: 2 cups.
Note: This recipe can easily be reduced or increased using the following proportions: 1 Tablespoon butter per 1 cup pecans per 4-ounces chocolate bark coating.