Crispy, crunchy, maple glazed pecans and dried cranberries that are spiced with black pepper and cinnamon, then covered with dark orange chocolate. The black pepper adds a subtle kick and the sprinkle of salt cuts through the sweetness.
Broken into pieces, this bark makes a delightful treat to share with guests or the perfect DIY gift, neatly packaged up in a glass jar.
Preheat oven to 180ºC. Line a tray with baking paper.
Place the pecans, cranberries, cinnamon, pepper, vanilla, and maple syrup in a saucepan and stir to combine. Bring the syrup to a boil over medium/high heat.
Cook for 2-3 minutes or until the syrup has been soaked up by the nut, stirring constantly,
Remove nuts from heat and pour onto the baking tray. Spread the nuts out into a single layer.
Bake the pecans in the preheated oven for 20-25 minutes, or until they are a deep golden brown and give off a nutty aroma. Remove from oven and let cool completely.
While the nuts cool, line another tray with baking paper.
Break the chocolate into chunks, add to a saucepan and gently melt over medium/low heat. Stir occasionally, until the chocolate is completely melted and smooth. If using orange oil, add in here.
Pour the chocolate into the tray and smooth the chocolate out to a thickness of roughly ½ cm. Scatter the cooled pecans evenly over the surface of the chocolate.
Set aside for several hours for chocolate to harden. Sprinkle with salt before breaking into pieces.
SHORT DESCRIPTION
Crispy, crunchy, maple glazed pecans and dried cranberries that are spiced with black pepper and cinnamon, then covered with dark orange chocolate. The black pepper adds a subtle kick and the sprinkle of salt cuts through the sweetness.
Broken into pieces, this bark makes a delightful treat to share with guests or the perfect DIY gift, neatly packaged up in a glass jar.
DESCRIPTION
Preheat oven to 180ºC. Line a tray with baking paper.
Place the pecans, cranberries, cinnamon, pepper, vanilla, and maple syrup in a saucepan and stir to combine. Bring the syrup to a boil over medium/high heat.
Cook for 2-3 minutes or until the syrup has been soaked up by the nut, stirring constantly,
Remove nuts from heat and pour onto the baking tray. Spread the nuts out into a single layer.
Bake the pecans in the preheated oven for 20-25 minutes, or until they are a deep golden brown and give off a nutty aroma. Remove from oven and let cool completely.
While the nuts cool, line another tray with baking paper.
Break the chocolate into chunks, add to a saucepan and gently melt over medium/low heat. Stir occasionally, until the chocolate is completely melted and smooth.
Pour the chocolate into the tray and smooth the chocolate out to a thickness of roughly ½ cm. Scatter the cooled pecans evenly over the surface of the chocolate.
Set aside for several hours for chocolate to harden. Sprinkle with salt before breaking into pieces.
