Mexican Hot Chocolate-Spiced Pecans
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
  • 3 cups raw pecan halves
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 3 tablespoons cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground chipotle pepper (or to taste)
  • 1/4 cup coconut sugar
  1. Preheat the oven to 300 degrees. Lightly coat a cooking sheet with coconut oil.
  2. Place the pecans in a medium mixing bowl. In a small bowl, whisk the egg white with the vanilla extract. Pour the egg white mixture over the pecans and stir to coat.
  3. In a small bowl, stir together the cocoa powder, cinnamon, salt, chipotle, and coconut sugar. Pour this over the pecans and stir until they are evenly coated. Spread the pecans in a single layer on the prepared cookie sheet.
  4. Bake for 12 minutes, then stir the pecans. Reduce the heat to 225 degrees and bake for another 10-12 minutes. Remove the pecans from the oven but leave them on the hot cookie sheet until they have cooled completely. Stir to break up any clumps.
Recipe by Seasonal & Savory at