Mexican Hot Chocolate Roasted Pecans

I wish I could take credit for this lovely, festive snack.  I found it on one of my favorite websites at http://www.thepioneerwoman.com/ from her Tasty Kitchen Blog.

My hope and plan is to make a batch of these and give them as little Christmas treats.  I think I will leave out the cayenne pepper though.  Love the packaging ideas too.  Just thought I would share with you.

For now...back to wrapping!




These pecans make for a stellar appetizer or snack. Pack them into a glass jar and tie up with a ribbon for a beautiful gift for friends and party hosts. If you’d like, you can use a combination of pecans and almonds here, or replace all of the pecans with 4 cups of almonds.


Preparation Instructions: Preheat the oven to 250F and grease a large rimmed baking sheet.

1  Egg White

3-½ cups Unsalted Raw Pecans

⅔ cups Granulated Sugar

¼ cups Unsweetened Cocoa Powder

1-½ teaspoon Ground Cinnamon

½ teaspoons Ground Ginger

1 pinch Cayenne Pepper

1 pinch Ground Allspice

In a medium-sized mixing bowl, beat the egg white until it is white and frothy with soft peaks. Fold in the pecans, stirring until they are all coated with the egg white.



In a small bowl, whisk together the sugar, cocoa powder and spices. Add the sugar to the pecans and stir until all of the sugar is sticking to the nuts.



Spread the pecans onto the baking sheet. Bake at 250F for one hour, stirring every 15 to 20 minutes, until the pecans are dry and the sugar doesn’t come off on your fingers when you touch them.