floating around my head for awhile, I just never acted upon it. And as I sat there in my meeting, once again zoning out and day dreaming of food, I realized I didn't really know how I would go about tackling these things. I didn't think I could take the candying approach I use for my spicy pecans, but that's all I really knew.
Until Thursday afternoon, during my break of course, when I ventured online to take a peak at how other's had accomplished cocoa dusted nuts. And I found 3 new blogs that seemed to have a handle on it, each with their own spin on it. So I did the only reasonable thing: between the different recipes, what I knew I did and did not have at home and my own special brand of logic, I hodge-podged together my own recipe.
Cocoa Roasted Pecans
1 large egg white
2 tsp. vanilla
1/3 c. brown sugar
2 Tbsp. unsweetened cocoa powder
2 tsp. cinnamon
1/2 tsp. salt
Preheat oven to 300 degree F. On rimmed baking sheet lined with parchment paper, spread out nuts. Roast in oven for about 10 minutes or until nuts are fragrant.
While nuts are roasting, whisk together sugar, cocoa, cinnamon and salt. Set aside. In larger bowl, whisk egg white and vanilla until soft peaks form. Gently fold in sugar mixture. Fold in roasted nuts and stir gently until nuts are completely covered.
Spread nuts back onto baking sheet lined with parchment paper evenly. Roast for 30 to 40 minutes, stirring every 10 minutes or so. Let cool and store in an airtight container.