Holy Mole Pecans

Name: Holy Mole Pecans
Ingredients: 1 large egg white 2 tablespoons; 1 teaspoon vanilla extract Mexican if you can get it; 2 cups pecan halves; 1/2 cup sugar; 1/4 cup cornstarch; 1 tablespoon unsweetened cocoa powder; 1 teaspoon chili powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1 pinch habanero powder or cayenne if you want a touch of heat; 2 cups pecans; 2 cups almonds; 2 cups walnuts; 1/4 cup pure maple syrup; 2 tablespoons extra virgin olive oil; 2 tablespoons fresh rosemary finely chopped mixed, sage, savory and thyme, or dried equivalent of whatever you have; 1/4 teaspoon cayenne pepper I use 1/2 teaspoon; salt; pepper; 1 large egg white 2 tablespoons; 1 teaspoon vanilla extract Mexican if you can get it; 2 cups pecan halves; 1/2 cup sugar; 1/4 cup cornstarch; 1 tablespoon unsweetened cocoa powder; 1 teaspoon chili powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/2 teaspoon kosher salt

31 ingredients

5 steps

Ingredients

1 large egg white 2 tablespoons
1 teaspoon vanilla extract Mexican if you can get it
2 cups pecan halves
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon unsweetened cocoa powder
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1 pinch habanero powder or cayenne if you want a touch of heat
2 cups pecans
2 cups almonds
2 cups walnuts
1/4 cup pure maple syrup
2 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary finely chopped mixed, sage, savory and thyme, or dried equivalent of whatever you have
1/4 teaspoon cayenne pepper I use 1/2 teaspoon
salt
pepper
1 large egg white 2 tablespoons
1 teaspoon vanilla extract Mexican if you can get it
2 cups pecan halves
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon unsweetened cocoa powder
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1 pinch habanero powder or cayenne if you want a touch of heat

Directions

1

Preheat oven to 225F. Line baking sheet with parchment or non-stick foil.
2

Place egg white in bowl and whip until frothy. Whip in vanilla, then gently add pecans and toss until completely coated with mixture.
3

Sift remaining ingredients into a medium-sized bowl. Add sugar-cocoa mixture to pecans one quarter at a time, and very gently toss until well coated. I use my hands. Transfer pecans to prepared sheet and arrange in a single layer. Try not to let pecans touch each other.
4

Bake 30 minutes. Gently turn over nuts and continue to bake, stirring every 15 minutes until coating is lightly colored and dried out, about 1 hour and 15 minutes total. Remove from oven an immediately loosen nuts with metal spatula. Cool completely before serving.
5

Preheat oven to 350F. In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne. Spread nuts on a rimmed baking sheet and bake for 15 minutes, stirring occasionally, until browned. Season with salt and pepper and toss frequently until cool. Makes 6 cups. Can be stored in an airtight container for 2 weeks.