White Chocolate Pecan Candy- only 5 ingredients needed for this easy Christmas candy. The toasted pecans add a nice crunch and flavor.
If you are a fan of white chocolate this is a must-make recipe.
Can be prepared in less than 15 minutes and then it only needs 1 to 2 hours to set in the refrigerator. Makes a great sweet treat for Christmas, Mardi Gras or gameday.
Ingredients Needed
- Pecans– you want plain, raw pecans, not roasted.
- Vanilla Melting Wafers
- 1 can sweetened condensed milk– NOT evaporated milk.
- Vanilla Extract– use pure, not imitation for best flavor.
- Salt
What Are Vanilla Melting Wafers?
Technically they are not chocolate, but they taste like white chocolate and they are made to melt really well. I use Ghiradelli White Vanilla Flavored Melting Wafers.
How To Make White Chocolate Pecan Candy
- Toast the pecans. Bake them for about 8 minutes at 350 degrees F. Stir them about halfway through. Watch them carefully. They burn quickly.
- Microwave the melting wafers and sweetened condensed milk until the melting wafers are melted.
- Stir in pecans, vanilla extract and salt.
- Quickly spread it out on parchment paper. You can spread it as thick or as thin as you want.
- Refrigerate until set. Cut into squares.
Variation
For extra flavor, try adding 1/4 cup of chopped dried cranberries.
How To Store
Store at room temperature for 5 days, in the refrigerator for 10 days, or freeze for up to 3 months.
More Easy Candy Recipes
- Martha Washington Candy
- Bourbon Balls
- Old-Fashioned Potato Candy
- Ritz Cracker Toffee
- Buckeye Balls
- Nutter Butter Truffles
- White Chocolate and Peanut Butter Christmas Crack
White Chocolate Pecan Candy
Ingredients
- 3 cups coarsely chopped pecans
- 1 1/2 cups vanilla melting wafers
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.Spread pecans out on a large rimmed baking sheet. Bake for 8 minutes, stirring halfway through.
- Line a 15×10-inch jelly roll pan with wax paper or parchment paper. Set aside.
- Place white melting chocolate and sweetened condensed milk in a large microwave-safe bowl.Microwave at 30-second intervals, stirring after each one, until melted.
- Quickly stir in pecans, vanilla, and salt.
- Transfer mixture to prepared jelly roll pan. Spread it out into an even thickness. You don't have to spread it all the way to the edges. Leave it a little thicker if you like.
- Refrigerate for 1 to 2 hours.
- Cut into squares.Can be stored at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
White chocolate pecan candy didn’t harden at all. It stuck to everything had to throw entire batch away.
I cannot wait to make this recipe (with cranberrries!). I am confused about the white melting chocolate. I see the package is 10 ounces but I don’t know how that converts to 1-1/2 cups so I know how much to purchase. I don’t know if I have missed the obvious but I don’t know how to make the conversion and can’t find it online. Can you help? Thanks!
8 ounces equals 1 cup. So you will need 12 ounces.