Salty-sweet glazed pecans go well with anykind of chocolate. Bark is flexible ? youcan also use plain nuts, dried fruit, potatochips, crushed pretzels, or crisp ricecereal. Bark may be frozen and recipe maybe halved.
Note: The trick to making good bark is to meltthe chocolate slowly over a very low heat.
1. Prepare pecans. Preheat oven to 325degreesF. Linea baking sheet with foil and spray generouslywith vegetable cooking spray. Use a paper towelto spread spray evenly over surface.
2. In a large bowl, toss pecans with juiceconcentrate and zest. Stir in sugar and salt.Mixture should be grainy and wet. Scrape nutsonto prepared baking sheet and use a rubberspatula to spread in a single layer. Bake at 325degreesFfor 10 minutes. Coating on nuts will be bubbly. Stir,then bake an additional 5 minutes. Remove pan toa cooling rack and let cool to room temperature,about 1 hour. (Recipe may be prepared in advanceup to this point.) When glazed pecans are cooled,store in an airtight container at room temperature.
3. Prepare bark. Line baking sheet with a new sheetof foil, but do not grease. Set aside.
4. Melt chocolate using a double boiler, or a metalbowl or saucepan that will rest on top of a bottomsaucepan. Fill bottom pan halfway with water. Placechocolate in top pan. Heat water over medium-low heat.If water begins to simmer, lower heat so that wateris barely steaming. Gently stir chocolate after about 1minute. Chocolate should melt slowly ? it should feelbarely warm to the touch. Stir every minute or so, until three-quarters of the chocolate is melted, about 10to 15 minutes. Remove top pan from heat and stir untilall the chocolate has melted and mixture is smooth. Stirin orange zest.
5. Add glazed pecans and stir to coat thoroughly withchocolate. Pour chocolate onto prepared foil and use aspatula to spread chocolate mixture. Cut into a roughrectangular shape. Pecans should be spread out, just1 pecan deep, into a rectangle about 12 by 17 inches,with chocolate around and in between the nuts.
6. Let bark set at room temperature for 4 to 6 hours, orpreferably overnight. It should firm up and be solid. Break into pieces roughly 11/2 inches by 2 inches. Store in an airtight container at room temperature for three days, or freeze for up to one month. Serve at room temperature.
Source: Hannaford fresh Magazine, January - February 2009