Because of the many days of cloudy wet weather that has held me hostage inside my house instead of out in the pecan orchard, I find myself searching cookbooks for unusual pecan recipes to try for our family’s upcoming Easter celebration. I ran across one for Cocoa Spiced Pecans that I felt worthy of sharing.
COCOA SPICED PECANS
Parchment paper or nonstick cooking spray
1 large egg white
1/3 cup granulated sugar
1 tablespoon Baking Cocoa
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 to 1 teaspoon cayenne pepper
4 cups pecan halves
Preheat oven to 325 degrees F. Line baking sheet with parchment paper or spray a baking sheet with nonstick cooking spray.
Whisk together the egg white, sugar, salt, cinnamon and cayenne pepper in bowl. Stir in the pecans and stir until completely coated. Pour the pecans onto the prepared baking sheet and spread into a single layer.
Bake for 20 minutes and remove from oven. Stir to separate the pecans. Reduce oven temperature to 250 degrees F and continue to bake for 15 minutes. Cool completely on baking sheet and then break into pieces. Store in airtight container for up to 2 weeks.
These can be sprinkled over your favorite salad greens. Cut up a few strawberries and or blueberries to add color and “Voila” – enjoy!