It’s difficult to say, but this tuna sauce may be superior to the fish. Who knows when you’ll catch a tuna, however the sauce is even better if cooked the day before? Seriously, it doesn’t get any better if you can do it. If not, buy the freshest fish your fishmonger has to offer.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 cups |
Ingredients
- ½ cup semi-sweet chocolate chips
- 3 tablespoons heavy cream
- 2 cups pecan halves
Instructions
- Line a cookie sheet with wax paper; set aside.
- Combine chocolate chips and cream in a medium metal bowl; set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat.
- Stir pecan halves into melted chocolate mixture until completely coated. Use a slotted spoon to remove a few pecans at a time onto the prepared cookie sheet. Separate pecans so they don’t stick together. Place in the refrigerator until set, about 10 minutes.
Nutrition Facts
| Calories | 1024 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 13 g |
| Protein | 12 g |
| Saturated Fat | 19 g |
| Sodium | 13 mg |
| Sugars | 27 g |
| Fat | 99 g |
| Unsaturated Fat | 0 g |
Reviews
Two stars for the basic idea. The pecans will not be sticky if the chocolate chips are increased to one and one-half cups, and the cream is eliminated and replaced with one ounce of shaved paraffin melted along with the chips. The pecans will not be sticky and any left over chocolate mixture can be frozen for future use.
These are good but the chocolate never hardened even in the refrigerator. They were too sticky to put in a treat bag/box and give as a gift.
Just tried this. The chocolate would not stick to the pecans. Won’t try this again/
Tasted great but never hardened completely….we had to keep them in the fridge and they were always soft.
I’m glad I only made enough of these to decorate some cupcakes! They’re beautiful, delicious and an ideal garnish but this is not for the impatient or for those that don’t like gooky fingers. These would be perfect and unique for fancy, plated desserts!
Very good! I used about 1 1/4 cup almonds to 1/2 cup of chocolate chips. Yum!
These are yummy, but really messy to make. I also thought the chocolate was not hard enough. I’ve made them twice, though, and they are a big hit!
Not as easy as it sounds. I had to add more cream that the recipe called for to help coat the pecans. Very messy also but delicious treat.
I used roasted almonds and mixed milk and semi-sweet chocolate chips. I agree with SLJOHNS suggestion for the proportion of nuts to chocolate chips. These hardened very nicely in the refrigerator in about 15 minutes. I like the idea of ganache covered nuts; even though delicious they are a little messy on your fingers!
Not bad, next time I would add more chocolate to get better coverage. Probably 1 cup of chips to every 2 cups pecans.