I saw this recipe months ago on Pinterest and knew these pecans would be amazing whenever I finally tried them. Well, the time finally came and sure enough – these nuts are out of this world! The cocoa with a touch of spice perfectly represents the authentic Mexican Hot Chocolate flavors.
You can have a handful as a snack or add a bowl to a dessert spread for something a little unique. Either way – you’re in for a tasty treat! 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 silpat, or lightly grease the sheet to keep 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. Next, add the cocoa mixture and combine until the nuts are evenly coated.
Scoop the nuts with a slotted spoon onto the prepared baking sheet and cook in the preheated oven for 20 minutes. Remove, toss the nuts, and place them back in the oven for 20 more minutes. After the first 40 minutes, check the nuts to see if the coating doesn’t crumble off of the nuts. If it does, place them back in the oven for 20 more minutes, otherwise let the nuts cool and serve!