Mexican chocolate spiced pecans
Servings 3 cups
Ingredients
- 1 large egg white (3 tablespoons)
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1 tablespoon unsweetened cocoa
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon chipotle chile powder
- 3 cups raw pecan halves
- 1 tablespoon fresh orange zest
- Flaked sea salt
Instructions
- Preheat the oven to 300°F and line a sheet pan with parchment paper.
- In a large mixing bowl, whisk the egg white until frothy. Stir in the vanilla extract.
- Add to the mixing bowl the sugar, cocoa, cinnamon, salt, and chipotle chile powder, then whisk until well blended and free of lumps.
- Add the pecans to the mixing bowl and stir until well-coated.
- Pour the pecans onto the prepared sheet and spread until they’re in an even layer.
- Bake uncovered for 18-20 minutes or until darkened, stirring once.
- Remove the sheet pan and while warm, garnish with the orange zest. Lightly sprinkle with sea salt.
- Allow the pecans to cool and harden for 20 minutes then serve. Some might stick together, and you can either leave them clumped or break them apart.
- Will keep for 1 week in an airtight container at room temperature.