Holy Mole’ Pecans

I totally love these meringue- y, chocolate spicy nuts. Like the Mexican dish these are named after, these pecans are rich without being too sweet.

Serve with a hot fudge sundae (coffee, vanilla, chocolate, butterscotch and orange are good ice cream choices) and coffee liquors like Tia Maria, Kalhua drinks or White Russians.

Holy Mole’ Pecans
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 1 egg white (2 tablespoons)
  • 1 teaspoon vanilla extract
  • 2 cups raw pecan halves
  • ½ cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon cocoa powder
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper.
  2. Place the egg white in a large stainless steel bowl and whip until frothy.
  3. Whip in vanilla extract.
  4. Gently add the pecans and toss until completely coated with the mixture.
  5. Place the sugar, cornstarch, cocoa powder, chili powder, salt, cinnamon and cumin in a bowl and toss until well combined.
  6. Add sugar mixture to pecans, ¼ at a time and very gently toss until well coated.
  7. Transfer to the prepared sheet and arrange in a single layer: try to not let the pecans touch each other.
  8. Place the sheet in the oven and cook for 30 minutes.
  9. Gently turn over the nuts and continue cooking, stirring every 15 minutes, until the coating is dry, lightly colored and dried out, about 1 hour and 15 minutes.
  10. Immediately loosen the nuts with a spatula and set aside to cool.