Kristin and I got down to business and made some delicious things for our stockings. Our stockings have a sort of old fashioned theme with fruit, nuts, molasses cookies, etc... (of course ours also included some not-so-old-fashioned things like twix and VS eye shadow ;)
Anyways, baking up some homemade cookies with a good friend is just so fun! And molasses cookies are my new favorite, seriously, give them a try!
We also candied some nuts and found a new favorite recipe which I just have to share. So.darn.good.
I present to you:
Mexican Hot Chocolate Toasted Pecans
ingredients:
16 ounces Pecans
1 Egg White
2/3 cup White Sugar
1/4 cup Unsweetened Cocoa Powder
1-1/2 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1 pinch Cayenne Pepper
1 pinch Ground Allspice
preparation:
Preheat your oven to 250 degrees. I lined my cookie sheet with a silpat, but you could also grease with butter or coconut oil.
Mix the sugar, cocoa powder and all the spices in a medium bowl and set aside. Whisk the egg white until it is thick and frothy {small peaks} and add in the pecans. Stir to coat. Next, add the cocoa mixture and combine until the nuts are evenly coated.
Scoop the nuts with a slotted spoon onto the prepared pan and place in your preheated oven for 20 minutes. Remove, toss and place back in the oven for twenty more minutes. After the first 40 minutes, check your nuts to see if the cocoa/sugar doesn't crumble off of the nuts. If it does, place it back in the oven for 20 more minutes, otherwise let cool slightly and serve!
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