Posted January 4, 2012 by Kathy Lykins

The original recipe called for almonds, I use pecans.

Dark Cocoa Almonds or pecans

1 egg white 2 cups unsalted raw almonds or pecans

1 teaspoon vanilla 1/4 cup sugar

3 tablespoon unsweetened cocoa powder

1/8 teaspoon kosher salt

Preheat the oven to 275. Line a large baking sheet with foil and spray with cooking spray.

In a large bowl combine the egg white and vanilla and whip until very frothy. Add the almonds or pecans and stir and until completely soaked in egg white, about 2 minutes.

In a small bowl, stir together sugar, cocoa, and salt until mixed. 

Add this mixture to the nuts, and stir until all the dry ingredients are completely incorporated and evenly coat the nuts. (no dry ingredients should be left in bowl)

Pour nuts onto prepared pan and spread evenly in a single layer. 

Bake for 25 minutes on the middle oven rack. 

Flip nuts and then bake for an additional 15 minutes.

Cool & store in airtight container.