Hannaford | System Error

Our Stores	Services		Help
Products & Departments Careers Find a store	Prescription Refills Gift Cards Special orders	Upromise Western Union Redbox	Contact Us FAQs Sitemap Product Recalls Privacy Policy

Online Circular

Videos

Category

Appetizer

Barbecue and Grilling

Beef

Beverages

Breads

Breakfast/Brunch

Cakes

Chicken

Condiments

Desserts

Diet

Entrée/Main Dish

Ethnic/Regional

Guiding Stars

Holidays

Kids

Lamb

Pasta

Pies

Pork

Quick and Easy

Salad

Seafood and Fish

Side Dishes

Soups and Stews

Special Diets

Turkey

Vegetarian

Orange Pecan Crunch Bark

.................................................................................

Print Recipe

Ingredients:

................................................

Servings:	about scaling
Cook Time:	2 hours
Prep Time:	40 minutes
Cook Method:	varies
Cook Temp:	325 degrees F
Nutrition Facts

Directions:

.................................................................................

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.

Note: The trick to making good bark is to melt
the chocolate slowly over a very low heat.

Glazed Orange Pecans
2 cups pecan halves (8 oz.)
2 tbsp. frozen orange juice concentrate
1 tsp. grated orange zest
1/2 cup sugar
1/2 tsp. kosher salt

Orange Bark
4 cups finely chopped dark,
milk, or white chocolate (about 1 1/2 lb.)
1 tsp. grated orange zest
1. Prepare pecans. Preheat oven to 325°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°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 rough
rectangular 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, or
preferably overnight. It should firm up and be solid. Break
into pieces roughly 1½ 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.

Recipe courtesy of Hannaford fresh magazine January-February 2009.

	2 cup	Pecan halves
	1 oz	Frozen orange juice, concentrate
	2 tsp	Fresh orange peel, zested
	1/2 cup	Sugar
	1/2 tsp	Kosher salt
	1 1/2 lb	Dark chocolate, chopped

We're sorry, but the page you requested was not found.