Cocoa-Chili Spiced Nuts

These nuts are highly addictive! Good thing they’re so easy to make. I used hazelnuts and almonds here, but it would be wonderful with a variety of nuts. Next time I might add a teaspoon of cinnamon – if any of you try it be sure to let me know how you like it!

Cocoa-Chili Spiced Nuts

Cocoa-Chili Spiced Nuts

Makes 3 cups

1 egg white
1/3c. sucanat*
1T cocoa powder
1T chili powder**
¼t cayenne pepper
½t salt
3c. raw nuts
Coconut oil

Preheat oven to 350°. Break egg white into a small bowl and beat until foamy. Whisk in sucanat, cocoa powder, chili powder, cayenne pepper, and salt. Measure nuts into a large bowl, pour glaze over, and toss to coat. Place a spoonful of coconut oil on a large, rimmed baking sheet and place in oven with the light on. Watch through the door for the oil to melt – about 2 minutes – and then remove from oven. Use a pastry brush to spread the oil around. Spoon the nuts onto the oiled baking sheet, spreading them around with the back of the spoon so they’re not in big clumps. Bake for 20 minutes. Allow to cool completely before transferring to serving dish. You may need to break up some of the clumps with your hands.

*Sucanat is an unrefined evaporated cane juice. It is dark brown in color, has large granules, and a molasses-y flavor. It is also sold under the name “rapadura.” If you can’t find sucanat or rapadura then substitute an equal amount of brown sugar.

**If you have a grocery store with a large Mexican foods section, then look for ancho or pasilla chili powder. They are very dark in color and have a wonderful, sweet-hot flavor. As a bonus, they are extremely cheap! Regular chili powder can be used, but ancho or pasilla powder will give the best flavor.

Best 65¢ you’ll ever spend!

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2 Responses

  1. Sarah says:

    Hubby asked for an extra spicy batch to take to the office, so I doubled the cayenne and they are really good! If you like heat go ahead and double it.

  1. January 31, 2014

    […] Chips & Cocoa-Chili Spiced Nuts from Killer Pickles (Sarah says, “Try Oregon hazelnuts for the Spiced […]

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