You only need a few basic ingredients for this: raw pecan halves, a spiced sugar mixture, and an egg white:
Here’s the recipe for this addictive little snack. For a vegan version, skip the egg white and toss the pecans with two tablespoons of walnut oil before tossing with the spice mixture:
Mexican Hot Chocolate-Spiced Pecans
3 cups raw pecan halves
1 egg white
2 teaspoons water
3 tablespoons cocoa powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/8-1/2 teaspoon ground chipotle pepper (I use a 1/4 teaspoon)
1/3 to 1/2 cup sugar (I use raw sugar for more sparkle in the end product)
Preheat the oven to 300 degrees, and put the pecans in a medium mixing bowl. Using a whisk, whip the egg white and water until foamy, then pour over the pecans. Stir to evenly coat the nuts.
In a small bowl, mix together the cocoa, spices, and sugar. Stir the mixture in to evenly coat the nuts.
Spray a baking or cookie sheet with cooking spray, and spread the nuts out in an even layer. Bake for 12-15 minutes and remove to stir. Reduce the heat to 225 degrees and bake for another 7 to 10 minutes. Remove from heat and let the nuts cool on the baking sheet. When they are completely cool, place them in an airtight container to store.
Thanks for reading,