Salty Chocolate-Pecan Candy

Pecans go in everything in the South! This combination of sweet and salty reminded me of the sea-salt caramels that Fran's makes in Seattle. This is a much easier and cheaper version.

1 cup pecans, coarsely chopped

3 (4-oz) bars bittersweet chocolate baking bars

3 (4-oz) bars white chocolate baking bars

1 tsp coarse sea salt

1. Place pecans in a single layer on a baking sheet. Bake at 350 for 8-10 minutes or until toasted

2. Line a 17x12-inch cookie sheet with parchment paper. Break each chocolate bar into 8 equal pieces. Arrange in a checkerboard pattern on baking sheet, alternating white and dark chocolate. (Pieces should touch)

3. Bake at 225 for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.

5. Chill 1 hour or until firm. Break into pieces.

6. Enjoy!