Friday, February 14, 2014

A Month-of-Appetizers: Chocolate Cinnamon-Sugared Pecans

Happy Valentine’s Day! And what would today be without a sweet treat, especially a chocolate one?

If preparing an appetizer array, remember you need all five tastes, so this one could be for “sweet”. Additionally, I count it as a health food. You have your dairy (egg whites are where the protein is), your nuts, your chocolate, your cinnamon. And little fat (other than the chocolate). See! A health food!

Chocolate Cinnamon-Sugared Pecans
1 egg white
1 teaspoon vanilla
2 cups pecans halves
1 cup brown sugar
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon red pepper flakes (optional)
12-ounce package Ghiradelli Dark Chocolate Melting Wafers

Preheat oven to 250°. Cover a baking sheet with parchment paper.

Whisk egg white until frothy. Whisk in vanilla until fully blended. Stir in pecans and evenly coat them.

Mix brown sugar, salt, and cinnamon (and red pepper flakes if using) in a small dish. Pour over egg-coated pecans and mix to evenly coat the nuts.

Spread nuts evenly, without touching if possible, on baking sheet. Bake for about 1 hour, turning after 30 minutes. Let cool.

Melt the dark chocolate wafers according to package directions. Put cooled nuts into the chocolate and mix to evenly coat nuts with chocolate. Spread again on the baking sheet and allow to set up (about an hour).

DH’s Rating: 5 Tongues Up  DH is the chocoholic in the family. I love chocolate; he LOVES chocolate! He liked both versions, but being a Southwest guy, the version with red pepper flakes is his favorite.

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