Sunday, November 4, 2012
Candy Corn Candy
2 cups coarsely chopped pecans
1 1/2 cups candy corn
1 1/2 lb. white chocolate candy bark, coarsely chopped
1 can (14 oz.) sweetened consensed milk
1/4 tsp. salt
1 tsp. vanilla
Cover a cookie sheet, 15 x 10, with parchment paper. In a large microwave safe bowl pour milk, white chocolate and salt. Microwave 3-4 minutes stirring at 1 minute intervals. When completely melted and smooth, stir in vanilla, nuts and candy corn. Pour onto parchment paper and refrigerate at least 2 hrs. Cut or break into pieces and store in a covered dish at room temperature.
Comments: I found this recipe on Pinterest and couldn't wait to give it a try. The original recipe called for the pecans to be toasted, I bypassed that step which gave my pecans a chewey texture instead of a crunch. I also increased the amount of candy corn from 1 cup to 1 1/2 cups and used a mixture of regular and carmel flavored candy corn. This candy has so many possibilities! With the holidays coming, you can used colored white chocolate and/or holiday flavored candy corn... mint would be good. You could also add one of my favorites - coconut instead or the nuts or 1 cup of nuts and 1 cup of coconut giving you the best of both tastes. Think With Your Taste Buds!