The sunset tonight was stunning. These are straight out of the camera — no color enhancement. God is awesome.
I'm taking a small break from posting family photoshoots this week for a little snack. We all need to take a break for food, right? I made these Tuesday for a coworker's birthday. He generally eats pretty healthy, and I wanted to make something light. I've had this recipe in the "to make" list for quite some time. These were fairly simple to make and taste heavenly. The coating is crunchy and not overly sweet. The salt and cocoa helps to balance the sweetness as well as enhance the pecan flavor. These would make a perfect Christmas treat to take to a party or to give away as a gift.
Salted Cocoa-roasted Nuts
from Pink Parsley, adapted from Joy the Baker, adapted from Essence of Chocolate
INGREDIENTS
3 cups mixed nuts, unsalted (I used pecans & almonds)
1 stick unsalted butter, cut into chunks
2 large egg whites
1 cup sugar
1 tbsp. unsweetened cocoa powder
1 tsp. kosher salt
DIRECTIONS
Preheat the oven to 325. Spread nuts in a single layer on a baking sheet. Bake for 10 min. until slightly browned and fragrant. Transfer to a large bowl to cool.
Scatter the chunks of butter on the baking sheet. Return to oven to melt the butter. This will only take a few minutes so watch closely. Remove from oven and tilt the pan to spread butter all over.
Beat the egg whites in the bowl of a stand mixer over med-low/med speed. When the egg whites are starting to hold their shape, add the sugar and increase speed to med-high for two min. They will be shiny and sticky — a little thinner than meringues.
Sift the cocoa over the egg whites, and fold in. Mix the egg white mixture into the nuts, and spread onto the baking sheet.
Bake for 10 min. Gently stir. Return nuts to oven and bake 10 min more. Stir again, and sprinkle salt over nuts. Return for another 10 min., then remove. Give the nuts one final stir, breaking up chunks as you go. When done, the coating should be crisp, and the butter absorbed by the nuts.
Allow to cool completely. They can be stored in an airtight container up to one week.
I linked up at Thirsty Thursday Blog Hop!
Scatter the chunks of butter on the baking sheet. Return to oven to melt the butter. This will only take a few minutes so watch closely. Remove from oven and tilt the pan to spread butter all over.
Beat the egg whites in the bowl of a stand mixer over med-low/med speed. When the egg whites are starting to hold their shape, add the sugar and increase speed to med-high for two min. They will be shiny and sticky — a little thinner than meringues.
Sift the cocoa over the egg whites, and fold in. Mix the egg white mixture into the nuts, and spread onto the baking sheet.
Bake for 10 min. Gently stir. Return nuts to oven and bake 10 min more. Stir again, and sprinkle salt over nuts. Return for another 10 min., then remove. Give the nuts one final stir, breaking up chunks as you go. When done, the coating should be crisp, and the butter absorbed by the nuts.
Allow to cool completely. They can be stored in an airtight container up to one week.
I linked up at Thirsty Thursday Blog Hop!
-
Graphic designer, baker and a photo taker. Inspired by Jesus, photography, stellar design, all things creative, cooking, the arts and funny stuff.
I prefer to visually tell stories through photographs; whether a trip I was on, a dessert I made or a recent vintage find. Art is all around me, and I capture it whenever I can.
sharing is caring
..............................................
Search
