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Pittsburgh, PA
(724) 290-5679
amanda.hertweck@gmail.com
Coffee and Cocoa Candied Pecans
Prep Time
10 min.
Cooking Time
40 min.
Yields
8 (10 pecan halves each)
Ingredients
3 Tbsp. dark brown sugar
1 1/2 tsp. espresso powder
1 1/2 tsp. unsweetened cocoa powder
1/2 tsp. sea salt (or Himalayan salt)
1/4 tsp. ground cinnamon
1 large egg white
1/2 tsp. pure vanilla extract
80 unsalted pecan halves (approx. 1 1/2 cups)
SPECIAL EQUIPMENT: Parchment paper, Nonstick cooking spray
Directions
1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper; lightly coat with spray.
2. Add brown sugar, espresso powder, cocoa powder, salt, and cinnamon to a large mixing bowl; stir to combine. Set aside.
3. Add egg white and extract to a separate large mixing bowl; whisk for 1 to 2 minutes, or until very frothy.
4. Add pecans to egg white mixture; toss to coat. Add brown sugar mixture, toss to coat again. Spread in a single layer on prepared sheet.
5. Bake for 20 minutes; stir. Bake for an additional 20 minutes, or until pecans start to darken in color (be careful they don't burn).
6. Let pecans cool on sheet before serving. (They will crisp up when fully cool.)
Notes
1. Pecans can be stored at room temperature in an airtight container for up to 2 weeks.
2. Add an extra 1/4 tsp. cinnamon and/or 1/8 tsp. of cayenne pepper for an extra kick.
Credit
Portion Fix