Spicy cocoa pecans

Yield: 2 cups | Prep time: 5 minutes | Cook time: About 5–8 minutes

Ingredients

· 2 cups pecans, toasted

· ¼ cup maple syrup

· 2 Tbsp Spicy Cocoa

· 2 Tbsp granulated sugar

· ½ tsp kosher salt

Instructions

1. Combine the coating. Whisk the Spicy Cocoa, granulated sugar, and kosher salt together in a medium bowl.

2. Glaze the pecans. Cook the pecans and maple syrup in a skillet over medium heat, stirring, until the syrup bubbles and cooks off.

3. Coat the pecans. Toss the warm pecans in the cocoa mixture until evenly covered.

4. Shake off the excess. Transfer the coated pecans to a sieve and shake gently to knock off the excess cocoa and sugar.

5. Cool. Spread the pecans on a parchment-lined baking sheet and let cool completely.

6. Serve. Serve and enjoy.

Tip: Work quickly when tossing the warm pecans in the cocoa mixture: the glaze sets as it cools, which is what helps the coating stick.

Note: Spicy Cocoa Pecans for a Chocolatey Pecan Pie

These pecans make a great finishing touch for a chocolate pecan pie: and a clever way to add texture and heat without changing your filling.

· As a topping: Make a full batch and roughly chop about ½–1 cup. Scatter them over the pie just before serving (or in the last 10–15 minutes of baking, though they'll soften slightly) so you keep their candied crunch and the spicy cocoa contrast against the sweet, chocolatey filling.

· Layered into the filling: Fold a handful of chopped pecans into the filling along with the regular pecans for pockets of cocoa-spiced crunch. Reduce the filling's added sugar slightly, since the candied pecans are sweet.

· Pie crust twist: Finely grind a small handful and press them into the graham or cookie crust (or sprinkle over a blind-baked crust before adding filling) for a cocoa-spice note that echoes the chocolate.

· Serving pairing: Serve alongside whipped cream or vanilla ice cream: the cool cream balances the cayenne-style heat in the Spicy Cocoa.

· Timing tip: Add any topping at the end rather than baking it in, so the sugar coating doesn't melt into the filling and lose its crunch.