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!
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