Mexican Hot Chocolate Roasted Pecans
15Prep Time Minutes
75Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
2 tablespoons sugar
2 envelope (0.73 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Pinch ground allspice
1 egg white
3-1/2 cups pecan halves
|% Daily Value|
|Total Fat||22 g||33%|
|Saturated Fat||2 g||11%|
|Dietary Fiber||3 g||12%|
|Vitamin A||24 iu|
Preheat oven to 250°F. Spray baking sheet with cooking spray; set aside.
In a small bowl, mix together sugar, cocoa mix, and spices.
In a medium mixing bowl, beat the egg until white and frothy. Fold in the pecans and stir until coated with egg white. Add the spice mixture to the pecans and stir until evenly coated.
Spread pecans in a single layer onto the baking sheet. Bake 1 hour, stirring every 15 minutes, until pecans are dry to the touch.