Recipe: Chocolate-Chile Nuts

Chocolate-Chile Nuts
Source: 12 Best Foods Cookbook: Over 200 Recipes Featuring the 12 Healthiest Foods by Dana Jacobi

2 cups pecans
1 cup walnuts
1 large egg white
1/4 cup brown sugar, firmly packed
2 teaspoons natural cocoa powder*
1 teaspoon ground cinnamon
1/2 teaspoon ancho chile powder, optional
1/3 teaspoon cayenne pepper
1/4 teaspoon salt

Preheat the oven to 350 degrees. Generously coat a baking sheet with cooking spray. Place the nuts in a mixing bowl.

In a small, heavy saucepan, whisk the egg white until foamy. Set the pan over medium-low heat and whisk until the egg white is liquid, 1 minute. Whisk in the sugar, cocoa, cinnamon, chile powder (if using) and cayenne, until the mixture looks like grainy chocolate sauce. Take care not to cook the egg.

Scoop the chocolate mixture over the nuts. Mix with a fork until they are thoroughly coated, 3 minutes. Lift the nuts from the bowl with a slotted spoon to drain the excess coating. Spread the nuts in a single layer on the prepared baking sheet, turning each nut right side up.

Bake 20 minutes, until the nuts look shiny and feel dry. (They will be slightly soft.)

When completely cool and crisp, break apart any nuts that are stuck together. Store in an airtight container at room temperature and allow the flavors to meld. These nuts keep for two weeks.

*Natural cocoa powder has a milder flavor than Dutch-processed. Hershey's is the most commonly available brand.

Makes 14 servings