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Dulce de Leché and spicy pecans are a tantalizing dance of sweet, heat and salt. Use chipotle pepper for a slightly smoky milder heat, or cayenne for extra kick!
Ingredients:
1/2
cup whipping cream
3
ounces (1/2 cup) semi-sweet chocolate chips or chopped chocolate
1/4
tsp. coarse Kosher salt or sea salt
1/8
tsp. ground chipotle or cayenne pepper (or to taste)
1/8
tsp. granulated sugar
1/2
cup coarsely chopped pecans
1
tsp. butter
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Preparation:
Chocolate garnish
Heat cream to a low simmer in a small saucepan or bowl in the microwave. Add 2 ounces of the chocolate and let stand 1 minute. Stir until smooth. Cool slightly. (Pour into a squeeze bottle if desired.)
Place remaining 1 ounce of chocolate in a small zip-top plastic bag. Microwave 45-60 seconds on high until chocolate is softened; knead with fingers until smooth. Snip 1/8-inch off one corner of bag. Spread a piece of wax paper on a baking sheet. Squeeze chocolate from bag into 2-inch decorative shapes. Let stand until firm or place in refrigerator for a few minutes. Gently lift from paper.
Hot Spiced Nuts
Combine salt, chipotle or cayenne and sugar in a small bowl. Melt butter in a skillet over medium heat. Add pecans and spice mix, stir until nuts are evenly coated. Stir frequently over medium heat until lightly toasted and fragrant, 3-4 minutes.
To serve, drizzle four plates or bowls with about 1 tablespoon chocolate sauce. (Remaining sauce can be refrigerated up to 2 weeks.) Place a scoop of Dulce de Leche ice cream over chocolate. Top with spiced nuts and chocolate garnish.
4 servings
view nutrition facts
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