Chocolate-Chile Nuts
Source of Recipe
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List of Ingredients
Add more cayenne if you like.
2 cups pecans
1 cup walnuts
1 large egg white
�cup brown sugar, firmly packed
2 teaspoons natural cocoa powder
1 teaspoon ground cinnamon
�teaspoon ancho chile powder (optional)
1/3 teaspoon cayenne pepper
�teaspoon salt
Directions:
Preheat oven to 350 F. Generously coat a baking sheet with nonstick cooking spray. Place the nuts in a mixing bowl.
In a small, heavy saucepan, whisk the egg white until foamy. Set the pan over medium-low heat and whisk until the egg white is liquid, about 1 minute. Whisk in the sugar, cocoa, cinnamon, chile powder if using, salt and cayenne, until the mixture looks like grainy chocolate sauce. Take care not to cook the egg.
Scoop the chocolate mixture over the nuts. Mix with a fork until they are thoroughly coated, about 3 minutes. Lift the nuts from the bowl with a slotted spoon to drain excess coating. Spread the nuts in a single layer on the prepared baking sheet, turning each nut right side up.
Bake 20 minutes, until the nuts look shiny and feel dry. (They will be slightly soft.) When completely cool and crisp, break apart any nuts that are stuck together. Store in an airtight container at room temperature overnight to allow the flavors to meld. These nuts keep for 2 weeks. Makes 14 servings.
Recipe
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