These pecans are one of my favorite snacks this time of year. Especially when I used to have a pecan tree in the back yard! (that is, if the squirrels left me any) These are perfect for munching on as an afternoon snack, add a bowl to your holiday spread, or give someone a unique treat with a bag of these tied with a pretty Christmas bow!
I use a light hand on the cayenne but feel free to add a few extra pinches if you like more spice with your cocoa. I’m honestly not the biggest Mexican hot chocolate fan – I’ve never been able to finish a whole cup – but there’s something about mixing those flavors together with pecans that I can totally handle. And hey, if pecans aren’t your thing, you can absolutely substitute your favorite nut instead. Enjoy!
Mexican Hot Chocolate Toasted Pecans
4 cups pecans
1 egg white
2/3 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1 pinch cayenne pepper
1 pinch ground allspice
Yield: 4 cups
Preheat your oven to 250 degrees F. Line a cookie sheet with parchment paper, use a silicone baking mat, or lightly grease the sheet to keep them from sticking.
Mix the sugar, cocoa powder, and all the spices in a medium bowl and set aside. Whisk the egg white until it is thick and frothy and add in the pecans. Stir them to coat evenly. Add the cocoa mixture and combine until the pecans are evenly coated.
Scoop the pecans onto the prepared baking sheet and cook in the preheated oven for 20 minutes. Remove, toss the pecans, and place them back in the oven for 20 more minutes. After the first 40 minutes, check the pecans to see if the coating doesn’t crumble off. If it does, place them back in the oven for 20 more minutes, otherwise let them cool and then serve!
Source: Simply Scratch