Chocolate fruit and nut roll

Yield: 6 servings

Measure Ingredient
2¾ cup Pecans; chopped
1½ cup Sugar
1 cup Heavy cream
¼ cup Light corn syrup
1 pack (6 oz) apricots, dried chopped
2 tablespoons Orange zest; grated
12 ounces Semisweet chocolate chips

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:30 1. Line a cookie sheet with foil. Butter foil.

Finely chop ¾ cup pecans; set aside. 2. In a large saucepan, combine sugar, cream, syrup. Bring to a boil over high heat, stirring constantly. Reduce heat to medium-high and cook, stirring occasionally, just until mixture starts to turn amber color, or until a candy thermometer reaches 250°F, about 10 mins. Remove from heat and immediately stir in remaining 2 cups pecans, dried apricots, and orange zest. Pour out onto prepared pan, spreading to about ½-inch thickness with back of wooden spoon. Let stand until cool enough to handle. 3. Sprinkle chocolate chips over caramel-fruit-and-nut mixture. With buttered hands, fold in chocolate. some of the chocolate will melt. Divide candy into 6 equal pieces. Roll each piece into a 5 x 1½-inch log. Roll in reserved finely chopped pecans to coat completely. Refrigerate at least 1 hour to set. To serve, cut into ⅜- to ½-inch slices. Store, tightly covered, in refrigerator.

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