Georgia might be called the peach state, but pecans grown in Georgia account for about one third of the U.S. pecan production. An average pecan harvest in Georgia is about 88 million pounds – enough to make 176 million pecan pies. Growing up in a retired pecan orchard, I can attest that the months of October through December can be a hazard zone while playing in the backyard while the trees lose their precious nuts or the squirrels are getting revenge…either way, DUCK and COVER!
Nothing says the holidays like satisfying your sweet tooth, but after you’ve filled up on a big meal, you might be interested in “acting” like you’re full, or are watching your holiday figure. We adore this after meal snack mix to satisfy your sweet tooth without the guilt of two pieces of pecan pie on your plate. But if you finish the bowl of mix by yourself, you’ve been warned, it’s addicting.
Chocolate Pecan Pie Chex Mix
- 4 cups Rice Chex
- 4 cups Chocolate Chex
- 4 cups Honey Nut Chex
- 2 cups coarsely chopped pecans, toasted
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 2 cups semisweet chocolate chips
- 2 tablespoons vegetable oil
- Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray.
- In a large bowl, combine cereals and pecans.
- In a small microwave-safe bowl, combine brown sugar, butter and corn syrup. Microwave, uncovered, on high for 2 minutes, stirring once. Whisk in baking soda. Pour over cereal mixture; toss to coat.
- Spread onto foil-lined baking sheets. Bake for 15 minutes, stirring every 5 minutes, to caramelize mixture.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cereal mixture; refrigerate until set.
- Break into pieces. Store in an airtight container at room temperature.