Classic Pecan Bark
This classic pecan bark recipe creates a delightful candy with toasted pecans coated in a rich, buttery caramel, then spread thin and broken into crispy, irregular pieces.
Equipment
- baking sheet
- parchment paper
- silicone mat
- heavy-bottomed saucepan
- candy thermometer
- offset spatula
Ingredients
Pecan Bark
- 2 cups Pecan Halves or Pieces
- 1 cup Granulated Sugar
- 1/2 cup Butter (1 stick)
- 1/4 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
Preparation
- Preheat oven to 350°F (175°C), spread pecans on a baking sheet, and toast for 5-7 minutes until fragrant; cool slightly.
- Line a large baking sheet with parchment paper or a silicone mat for easy bark removal.
Cooking the Bark
- Combine sugar, butter, and heavy cream in a saucepan, bring to a boil, stirring until sugar dissolves, then continue boiling without much stirring until it reaches 245°F (118°C).
- Remove from heat, stir in vanilla and salt, then immediately add and gently coat the toasted pecans.
Setting and Serving
- Quickly pour and spread the pecan mixture into a thin, even layer on the prepared baking sheet with an offset spatula.
- Cool completely at room temperature for several hours or refrigerate for 30-60 minutes to set faster.
- Once firm, lift the parchment paper and break the pecan bark into irregular, bite-sized pieces.
Notes
Watch the pecans closely during toasting to prevent burning. Work quickly when spreading the bark as it sets fast. For best results, allow adequate cooling time.