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Orange Pecan Crunch Bark

Orange Pecan Crunch Bark

Get Ready

Servings: Serves 16

Prep Time: 40 minutes

Cook Time: 120 minutes

Ingredients: Add ingredients to List

Salty-sweet glazed pecans go well with any kind of chocolate. Bark is flexible — you can also use plain nuts, dried fruit, potato chips, crushed pretzels, or crisp rice cereal. Bark may be frozen and recipe may be halved.
2 cup Pecan halves
1 oz Frozen orange juice, concentrate
2 teaspoon Fresh orange peel, zested
1/2 cup Sugar
1/2 teaspoon Kosher salt
1 1/2 lb Dark chocolate, chopped

directions:

Note: The trick to making good bark is to melt the chocolate slowly over a very low heat.
1. Prepare pecans. Preheat oven to 325 degrees F. Line a baking sheet with foil and spray generously with vegetable cooking spray. Use a paper towel to spread spray evenly over surface.
2. In a large bowl, toss pecans with juice concentrate and zest. Stir in sugar and salt. Mixture should be grainy and wet. Scrape nuts onto prepared baking sheet and use a rubber spatula to spread in a single layer. Bake at 325 degrees F for 10 minutes. Coating on nuts will be bubbly. Stir, then bake an additional 5 minutes. Remove pan to a cooling rack and let cool to room temperature, about 1 hour. (Recipe may be prepared in advance up 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 sheet of foil, but do not grease. Set aside.
4. Melt chocolate using a double boiler, or a metal bowl or saucepan that will rest on top of a bottom saucepan. Fill bottom pan halfway with water. Place chocolate in top pan. Heat water over medium-low heat. If water begins to simmer, lower heat so that water is barely steaming. Gently stir chocolate after about 1 minute. Chocolate should melt slowly — it should feel barely warm to the touch. Stir every minute or so, until three-quarters of the chocolate is melted, about 10 to 15 minutes. Remove top pan from heat and stir until all the chocolate has melted and mixture is smooth. Stir in orange zest.
5. Add glazed pecans and stir to coat thoroughly with chocolate. Pour chocolate onto prepared foil and use a spatula to spread chocolate mixture. Cut into a roughrectangular shape. Pecans should be spread out, just 1 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 1 1/2 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

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Quantity Ingredients  
2 cup Pecan halves  
1 oz Frozen orange juice, concentrate  
2 teaspoon Fresh orange peel, zested  
1/2 cup Sugar  
1/2 teaspoon Kosher salt  
1 1/2 lb Dark chocolate, chopped  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 16
Base Nutrients
Calories 125 kcal (6%)
Calories from Fat 108
Total Fat 12 g (18%)
Saturated Fat 3 g (15%)
Cholesterol 0 n/a
Sodium 77 mg (3%)
Total Carbohydrates 11 g (4%)
Dietary Fiber 4 g (16%)
Protein 4 g (7%)
Vitamins
Vitamin A 19
Vitamin C 6 mg (7%)
Minerals
Calcium 14 mg (1%)
Iron 5 mg (28%)
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