Spicy Cocoa Glazed Pecans
The original of this slightly tweaked recipe comes from the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites. Preparation time does not include the time needed for the finished nuts to cool completely.
- Ready In:
- 1⁄2 cup granulated sugar
- 1⁄4 cup granulated sugar (yes, again)
- 2 cups warm water
- 3 cups pecan halves
- 2 tablespoons cocoa powder
- 2 tablespoons chili powder
- 1⁄4 teaspoon cayenne pepper
- Preheat oven to 350 degrees F, then use a vegetable oil spray to lightly coat a large but shallow baking sheet.
- In a bowl combine the 1/2 cup of sugar & the warm water, stirring until sugar is dissolved.
- Add pecans & let soak 10 minutes before draining & discarding the water.
- In a large bowl, stir together the 1/4 cup of sugar, cocoa, chili powder & cayenne pepper.
- Add pecans to this spicy cocoa mixture & toss until all the cocoa mixture coats the pecans, then spread the nuts evenly on the prepared pan.
- Bake 10 to 15 minutes or until pecans start to glisten & appear dry, stirring several times while baking.
- Remove from the oven & let the baking sheet cool completely on a wire rack.
- Store nuts in a tightly covered container, placed in a cool, dry spot.
- Serve as a snack, with beverages, or sprinkle in salads.
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Great recipe! If you like things spicier, you might increase the chili powder and cayenne (and possibly diminish the sugar). I'll be experimenting with that variation on my next batch. To make clean-up non-existent, use parchment paper to line the baking sheet. (Parchment paper is the unsung hero of cooking glazed nuts. They come out crispy without almost ruining a baking sheet!) We ate our pecans on a salad of romaine, gorgonzola cheese, balsamic vinaigrette, and granny smith apple. Delicious!