Cocoa Nuts

Cocoa Nuts

Susie Heller

Susie Heller

October 23rd, 2017

https://simplefeast.com/chefscatalog

Cocoa Nuts

Makes about 6 cups
1 hour total time
25 minutes active time
Easy

These meringue-coated nuts are a great pantry item, ready to satisfy a sweet-craving or for a welcome do-ahead for entertaining. At the holidays, I make big batches to give out to friends. Feel free to vary the type of nuts and if you prefer not to flavor the meringue, you can eliminate the cocoa powder.

Ingredients
2 cups pecan halves
1 cup walnut halves
8 tablespoons (4 ounces) butter
2 large egg whites
1 cup granulated sugar
1 tablespoon cocoa powder

Directions
Position a rack in the middle of the oven and preheat the oven to 325 ̊F. Spread the nuts on a 12 by 17-inch baking sheet and toast for 10 minutes. Remove the nuts from the baking sheet, and set aside. Cut the butter into pieces, scatter them over the baking sheet and place in the oven to melt. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until they begin to hold a shape. With the mixer running, gradually add the sugar and continue to whip for 2 minutes. The mixture will be sticky, shiny and thinner than a typical meringue. Remove the bowl from the mixer. Sift the cocoa over the top and fold into the nuts. Transfer the nuts and meringue to the baking sheet and using an offset spatula, spread the nuts into a single layer. All the butter will not be covered. Bake for 10 minutes. Remove the pan from the oven and use the spatula to break up the nut mixture and turn the pieces in the butter. Return to the oven for another 10 minutes, then break up the nuts and turn the pieces in the butter again. Return to the oven for a final 10 minutes. When done, the butter should be absorbed, the coating will be dry and the nuts will be coated in a crispy meringue. Place the pan on a cooling rack to cool completely. Break up any clumps of nuts and store in an airtight container. The nuts will be at their best for up to 1 week.

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Ingredients

  • 2 cups pecan halves
  • 1 cup walnut halves
  • 8 tablespoons (4 ounces) butter
  • 2 large egg whites
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder
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