SIMULPOST ALERT! I’ve scheduled this to go live at the same time as my Foodie Penpals Reveal post – I’m hoping that this won’t create a black hole in the universe. The reason for two posts at once is that I made these to go in Mandy’s Foodie Penpals parcel, so it’s all relevant! You can see what else was in the parcel by checking over at Chilli and Chai. I made these as a treat that Mandy could enjoy but that didn’t run up against any of her dietary requirements – that meant no sugar, no honey, no agave nectar, no dairy and no wheat. Easy, right?
The recipe is heavily based on this one for Roasted Sweet and Spicy Nuts, which I have also previously made. It’s a little tricky for me to properly judge the final outcome, since I don’t really like nuts, but both variations seem to have been well received!
For the Cocoa-Spice Nuts:
- 1 egg white
- 2 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 tbsp ground cinnamon
- 1/2 tsp chili flakes
- 1/4 tsp ground allspice
- 1/2 tsp ground cumin (optional)
- 70g mixed nuts (I used a mix of almonds and pecans)
- 1 – 2 tsp water, if required
- pinch salt (optional)
Heat the oven to 150C.
Whip the egg white with an electric whisk until frothy and foamy. You can do it by hand, too, it’ll just take a bit longer.
Add the other ingredients with the exception of the water, nuts and salt. You want a loose but thick glaze, if it is a bit too stiff add some water. Stir well, then stir in the nuts, making sure to thoroughly coat them.
Bake for 25 – 30 minutes, stirring every ten minutes to check their progress and ensure an even colour.
Because the glaze is dark, it’s hard to judge if the nuts are done by their colour alone, so rely on your nose and maybe a cheeky taste of one towards the end of the cooking time.
Remove from the oven and sprinkle with the salt, if you like.
Allow to cool before storing – they’ll last about a week, though I suspect a bit longer wouldn’t do them any damage.
Can you believe I didn’t take a photo of these all parcelled up to post?! Me neither. But it’s true. I must have been very busy the day I made these!
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