Best Mexican Spiced Chocolate Pecans Recipes
MEXICAN CHOCOLATE TART WITH CINNAMON-SPICED PECANS
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Categories Food Processor Chocolate Egg Dessert Bake Pecan Spice Chill Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 -10 servings
Number Of Ingredients 24
Steps:
- For pecans:
- Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
- For crust:
- Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
- For filling:
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
- Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.
MEXICAN SPICED CHOCOLATE PECANS
Yield 4 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, cayenne, nutmeg, allspice, and ginger. In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms (it will start out looking dry but will loosen as you stir). Fold in pecans until evenly coated. Spread glazed pecans in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes. Let cool, stirring nuts every few minutes to prevent sticking. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.
MEXICAN SPICED CHOCOLATE PECANS
This recipe appears in: Spice Up Your Holiday With Three Spiced Nuts Variations From sweet to savory, spiced nuts are delicious snacks worth having on hand. [Photographs: Daniel Gritzer] These chocolaty nuts are flavored with warm spiced like cinnamon and nutmeg, then get a kick from some cayenne pepper. Why This Recipe Works: * Cocoa powder and dark chocolate make for especially chocolaty nuts. * A single egg white makes just enough of a crisp coating, without creating an overly airy crust. Note: This recipe will work just as well with other types of nuts, such as walnuts, cashews, and almonds. Serious Eats Mexican Spiced Chocolate Pecans Reading Options: Cooking Mode Text Only Ingredients * 1/2 cup dark brown sugar * 1/4 cup cocoa powder * 2 tablespoons minced dark chocolate * 2 teaspoons kosher salt * 1/2 teaspoon cinnamon * 1/2 teaspoon cayenne pepper * 1/4 teaspoon freshly grated nutmeg * 1/8 teaspoon allspice * 1/8 teaspoon ground ginger * 1 large egg white * 4 cups (about 1 pound) pecans Directions * 1. Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, cayenne, nutmeg, allspice, and ginger. * 2. In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms (it will start out looking dry but will loosen as you stir). * 3. Fold in pecans until evenly coated. Spread glazed pecans in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes. * 4. Let cool, stirring nuts every few minutes to prevent sticking. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, cayenne, nutmeg, allspice, and ginger.
- In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms (it will start out looking dry but will loosen as you stir).
- Fold in pecans until evenly coated. Spread glazed pecans in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes.
- Let cool, stirring nuts every few minutes to prevent sticking. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.
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