Amaretto Chocolate Coated Pecans

This one comes from John B. Sanfilippo and Son Nuts – an old Groen customer just down the street from Groen’s Elk Grove Village, IL Plant

Ingredients:

2 cups whole pecans, lightly toasted
10 ounces, Milk Chocolate or Semi-Sweet Chocolate
2 Tablespoons Amaretto Liqueur
1 Tablespoon canning wax

Directions:

Lightly toast the pecans in a single layer on a baking sheet in a 350 degree F preheated oven for 3-5 minutes.
Remove from the oven and place on a cool sheet or plate until they are fully cooled. You can use any quarters, but it is difficult to work with pieces smaller than halves.

Melt chocolate in a double boiler, with the Amaretto and canning wax. Keep heating until the wax liquifies. If you like, you can heat the wax in the microwave until it liquifies and mix that into the melted chocolate. Stir until the wax is well mixed into the chocolate.

Add the toasted pecans to the chocolate and mix to coat all pieces.

Remove each pecan half and place on wax paper to solidify.
Allow to cool completely before eating. You can speed this up by placing the sheet in the freezer for a few minutes or using the $200,000 coater/cooling tunnel we built for Sanfilippo and Son’s EGV Facility.

Store in a closed container.

By the way, Groen made all of the copper jacketed kettles Brach's Candy used in their Chicago plant, but they were really stubborn to not let me inside the mixing area for their candy, so I never made it to see that.

I did get the 25 cent tour of Mars, another company we made equipment for.

I also know all about making Lay's Potato Chips, Ruffles, Fritos, Cheetos, and their tortilla chips.

Also Cracker Jacks, Crunch N Munch and Fiddle Faddle, since we made their Poppers and Rotary Screw Coaters.

This post was edited on 11/30/20 at 1:28 pm