Chocolate fruit and nut roll
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | cup | Pecans; chopped |
| 1½ | cup | Sugar |
| 1 | cup | Heavy cream |
| ¼ | cup | Light corn syrup |
| 1 | pack | (6 oz) apricots, dried chopped |
| 2 | tablespoons | Orange zest; grated |
| 12 | ounces | Semisweet chocolate chips |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:30 1. Line a cookie sheet with foil. Butter foil.
Finely chop ¾ cup pecans; set aside. 2. In a large saucepan, combine sugar, cream, syrup. Bring to a boil over high heat, stirring constantly. Reduce heat to medium-high and cook, stirring occasionally, just until mixture starts to turn amber color, or until a candy thermometer reaches 250°F, about 10 mins. Remove from heat and immediately stir in remaining 2 cups pecans, dried apricots, and orange zest. Pour out onto prepared pan, spreading to about ½-inch thickness with back of wooden spoon. Let stand until cool enough to handle. 3. Sprinkle chocolate chips over caramel-fruit-and-nut mixture. With buttered hands, fold in chocolate. some of the chocolate will melt. Divide candy into 6 equal pieces. Roll each piece into a 5 x 1½-inch log. Roll in reserved finely chopped pecans to coat completely. Refrigerate at least 1 hour to set. To serve, cut into ⅜- to ½-inch slices. Store, tightly covered, in refrigerator.
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