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Tuesday, September 7, 2010

Holy Mole Pecans
















These nuts, named for the spicy Mexican sauce that contains chocolate, were a hit with spice-loving friends at a game night. That dose of chocolate didn't hurt! They're a little rich, a little sweet and a little spicy. Watch out; they're addictive. The recipe is from Party Nuts! by Sally Sampson. I found the baking time a bit too long, so I've shortened that. Adjust for your own oven, but be sure to check them a few times so they don't burn.

HOLY MOLE PECANS
1 large egg white (2 tbsp.)
1 tsp. vanilla extract
2 cups raw pecan halves
1/2 c. sugar
1/4 cup cornstarch
1 tbsp. unsweetened cocoa powder
1 tsp. chili powder
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin

Preheat oven to 225 degrees F. Line baking pan with parchment paper.

Place egg white in a large stainless steel bowl and whip till frothy. Whip in the vanilla, then gently add the pecans and toss until completely coated with the mixture.

Place the remaining ingredients in a medium bowl and toss until well combined. Add the sugar mixture to the pecans, a fourth of it at a time, and toss very gently until well coated.

Transfer the pecans to the prepared sheet and spread in a single layer. Try not to let the pecans touch each other. Bake for 20 minutes. Gently turn nuts and continue to bake, stirring every 15 minutes, until coating is lightly colored and dried out, about an hour total. Remove from oven sooner if they seem to be getting too dark.

 When you remove them from the oven, immediately loosen the nuts with a metal spatula, and let cool before serving. Store in an air-tight container.