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Mexican Hot Chocolate Toasted Pecans

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These Mexican Hot Chocolate Toasted Pecans are slightly sweet, only a smidgen spicy and a whole lot delicious! Perfect for your next holiday party!
Course Appetizers & Snacks
Cuisine Mexican-American
Keyword cayenne, chocolate, cocoa, nuts, pecans
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 233
Author Laurie McNamara

Ingredients

  • 16 ounces pecans
  • 1 egg white
  • 2/3 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1½ teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch cayenne pepper
  • 1 pinch ground allspice

Instructions

  • Preheat your oven to 250°.
  • Line a cookie sheet with a silpat or grease with butter or coconut oil.
  • Mix the sugar, cocoa powder and all the spices in a medium bowl and set aside.
  • Beat the egg white with a whisk until it is thick and frothy and small peaks form.
  • Add in the pecans. Stir to coat.
  • Next, add the cocoa mixture and combine until the nuts are evenly coated.
  • Scoop the nuts with a slotted spoon onto the prepared pan and place in your preheated oven for 20 minutes.
  • Remove, toss and place back in the oven for 20 more minutes.
  • After the first 40 minutes, check your nuts to see if the cocoa/sugar doesn't crumble off of the nuts. If it does, place it back in the oven for 20 more minutes, otherwise let cool slightly and serve!

Nutrition

Serving: 1ounce | Calories: 233kcal | Carbohydrates: 13g | Protein: 3g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 4mg | Potassium: 142mg | Fiber: 3g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg