Spicy Chocolate Roasted Nuts

Mexican Hot Chocolate Roasted Pecans

• 1 egg white
• 3 1/2 cups unsalted raw pecans (or whole almonds)
• 1/3 to 2/3 cup sugar
• 3-4 tablespoons cocoa powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1 pinch cayenne pepper
• 1 pinch allspice

Beat the egg white until it holds soft peackes. Fold in the pecans until thoroughly coated. Combine dry ingredients, then stir into the nuts. Spread on a greased cookie sheet and back at 250 degrees for one hour, stirring every 20 minutes. Cool.

Note: The original recipe called for the greater amount of sugar and cocoa powder; I used the lesser amount and I liked that, but Wayne wished they were sweeter. There was also a fair amount of chocolate-sugar "dust" after baking. Never fear, though, it will make a delicious topping for some muffins!