Spicy Cocoa Glazed Pecans
Roasty, crunchy, slightly salty pecans coated in sweet cocoa, a bit of cinnamon, and cayenne pepper! These hit every note!
Such a simple recipe, too!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: About 4 cups 1x
- Category: Nuts
- Method: Baking
- Cuisine: International
Ingredients
Units
Scale
- 10 oz (290g, about 2 1/2 – 3 cups) Pecan Halves, raw, shelled
- 3/4 cup (150 g) Granulated Sugar, divided
- 2 Tbsp (45g) Cocoa Powder, Either Dutch Process (preferred) or Natural
- 1 tsp Ground Cinnamon
- 1/2 – 1 tsp Cayenne Pepper
- 1 1/2 tsp Kosher Salt, plus a big pinch for the soaking water
Instructions
- Preheat oven to 325F (Convection/Fan) or 350F (Conventional). Prepare a pan by spraying with cooking spray or lining with parchment paper.
- Into a medium bowl or large measuring cup, pour 2 cups warm water. Dissolve 1/3 cup sugar and a nice pinch of kosher salt in the water, and add the pecans. Wait 10 minutes, stirring occasionally. Drain the liquid from the nuts and pat dry with a paper towel. Discard the liquid.
- Preheat oven to 350F (Conventional) or 325F (Convection/Fan).
- Mix together the remaining Sugar, Cocoa powder, Cinnamon, Cayenne Pepper (use the full tsp only if you’re a big hot/spicy fan!) and salt.
- Pour the dry mixture over the nuts, and stir until the nuts are nicely coated. There may still be some powder in the bowl. Just discard any excess.
- Scatter the coated nuts over the baking sheet and place in the oven. Bake 12-15 minutes, rotating pan halfway through baking. When done, the nuts should smell nice and toasty, and appear mostly dry. Let cool on the sheet. Store in an airtight container. Nuts will keep at least 2 weeks at room temperature when stored in an airtight container.
Nutrition
- Serving Size: 1/4 cup
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Find it online: https://hummingbirdthyme.com/spicy-cocoa-pecans/
