Mexican-Spiced Chocolate Pecans
Tags: Snack
Yield: 8
- 1/2 cup dark brown sugar
- 1/4 cup cocoa powder
- 2 tablespoons minced dark chocolate
- 2 teaspoons kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ground ginger
- 1 large egg white
- 4 cups (about 1 pound) pecans
- Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, cayenne, nutmeg, allspice, and ginger.
- In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms (it will start out looking dry but will loosen as you stir).
- Fold in pecans until evenly coated. Spread glazed pecans in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes.
- Let cool, stirring nuts every few minutes to prevent sticking. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.
