Servings: 12 Prep: 5 mins Cook: 1 hr 30 mins Total: 1 hr 35 mins
What’s better than a big bowl of sweet chocolaty nuts? Ok, I admit it … lots of things, but … that doesn’t mean that this tasty assorted nuts mix is bad. They’re awesome!
These are perfect for any social gathering. Just lie them out there for people to eat! I’m a big fan of “the twist” and tend to throw a slightly outlandish ingredient into things. I like to surprise! If you want to keep these nuts more traditional, simply omit the cayenne and you’ll have a sweet tasty bowl of nuts!
Baked Cocoa Nuts
Print RateIngredients
- 1 tbsp unsalted butter
- 1 each egg white
- 1/4 cup unsweetened cocoa powder
- 1/4 cup 'Swerve' or other sugar replacement
- 2 tsp cinnamon ground
- 1/2 tsp nutmeg freshly ground
- 1 tsp salt
- 1/2 tsp cayenne pepper ground
- 1 cup almonds whole
- 1 cup pecan halves
- 1 cup walnuts halves
Instructions
- Pre-heat oven to 225 F.
- Grease a baking tray with a small amount of butter.
- Whisk your egg white, until frothy.
- Combine your dry ingredients and mix them, well.
- Add the nuts, whipped egg whites and dried ingredients to a large mixing bowl and toss until very well coated.
- Evenly layer the nuts on the tray. Evenly distribute them, so they roast and toast evenly.
- Roast for 90 minutes.
- Remove from oven and allow to cool, completely.
- Break apart and serve!
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* Learn More: More about this recipe and nutrition …
Maybe I missed it, but do you mix the dry ingredients into the egg whites and coat the nuts or do you put the nuts into the egg whites and then into the cocoa mixture?
I love this recipe, I can’t wait to make it!
HI DMM! You didn’t miss it. It’s poorly written. After you mix the dry ingredients, add the nuts and beaten egg whites and toss together. The whites will lose a lot of their volume, but if you’re gentle, enough will stay to help make a nice thick coating. I hope this helps. Sorry about that!
Perfect, thanks so much! 🙂
These are really good. I had to throw the first batch away because I mixed the spices with the egg. :(. Lesson learned….read the comments. Lol. Back to the nuts….I can’t quit eating them. I really like the walnuts this way, and I normally don’t care for walnuts. I also want to try just chocolate and sweetener with just almonds.
where does the tablespoon of butter come in? just to grease the pan???
Norita, it’s been a while, but … based on the order of the ingredients and the instructions … I’m going to say, "Yes!" Sorry if that’s confusing … it probably doesn’t need to be in the nutrition …
These sound really goo, DJ! I’ll try them next time I do a batch of candied nuts!
Let me know how they turn out, Buttoni! 😀
Used all walnuts and splenda. Yummy treat! Thanks so much. This was my first recipe to make of yours. Lots of great looking things I’m gearing up to try.
Glad you liked it, Sherla! There are hundreds more to try. Have fun with them. Let me know if you have any questions! 🙂
Do you stir these occasionally while cooking as you’d do chex mix (in my old life)? I’ve made candied pecans and stir them every 15 minutes, but these look a bit different. Wasn’t sure if you stirred them around. Thanks!
Jennifer, nope! Just let them basically slowly dry out and crisp up. That’s it!
can you use regular sugar?
—Reply posted by DJ on 3/11/2015
Hi Gail, this is an entire website devoted to the idea that “regular sugar” is pretty much the worst thing in the world (not really, but you see my point). I’m not really sure how to handle this question. I suppose I might say … I don’t know that it’s worth the risk …
Yeah, I’ll go with that. 😉
Honestly, I’m not sure. Probably, but I am genuinely concerned that the sugar runs the risk of burning. You could try it and just keep a careful eye on it, but baked sugar coated treats can be a challenge. They’re somewhat hard to control. Again, it could potentially work, but … I don’t know that it’s worth the risk.
*cue the foreboding music*
How do you store them and how long do they keep. I would be worried about the egg with storage but wasn’t sure.
Thanks- Heather
—Reply posted by DJ on 4/4/2015
Hi Heather, to be perfectly honest … I’m not sure. They’ve never really lasted long enough to find out. They’re always gobbled up, too quickly! I wouldn’t worry about the egg, though. They are dried out. If you think about it, cookies and breads … and even things like crispy meringues, which are almost all dried egg white … they can sit out for days, as long as there is no moisture. I’d keep them in an airtight plastic bag and I’d bet that they’d last at least a week, but … almost certainly longer. I just really hate to guess. I wish I had more for you. Sorry! :/
I see it’s been a while since this was posted, so I am late in the game, but if by chance anyone knows. how many can I eat for one serving? 4 nuts in a 2.7 g seeing or 5? 3? Just curious, cuz it looks as though they would be hard to put down. I would want to portion them out properly for a work snack.
Thanks in advance!
Yep, this is an old recipe. I don’t remember why the serving size is so tiny! Must have been seen as a tiny snack in my mind … In any event, nuts vary in size, shape, clump size, etc. According to the math and weights, if you have a scale, you can weigh out the portions. At 12 servings, for this recipe, each portion would weigh about 39 g. or about 1 1/3 oz. Not a big portion, but … as a quick snack in the middle of the day, it’ll satiate, for sure. I hope this helps!