Mexican-Spiced Chocolate Pecans Recipe

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Photographs: Daniel Gritzer

These chocolaty nuts are flavored with warm spices like cinnamon and nutmeg, then get a kick from some cayenne pepper.

Why This Recipe Works:

  • Cocoa powder and dark chocolate make for especially chocolaty nuts.
  • A single egg white makes just enough of a crisp coating, without creating an overly airy crust.

Note: This recipe will work just as well with other types of nuts, such as walnuts, cashews, and almonds.

Recipe Facts

Active: 15 mins
Total: 45 mins
Makes: 4 cups

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Ingredients

  • 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

Directions

  1. 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.

  2. 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).

  3. 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.

  4. 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.

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