Cinco de Mayo Pecans

Cinco de Mayo is Mexican Independence Day, so there is a slight kick to these cocoa-and-spice-coated nuts. (By using smoky chipotle chili powder, you can boost the heat.) Cranberries add a nice flavor accent. 

Serves: 0

Vegetable oil to grease cookie sheets

1 egg white

4 cups (1 pound) pecan halves

1/3 cup sugar

1/4 cup unsweetened cocoa powder

2 teaspoons chili powder (hot or mild)

1/2 teaspoons salt 1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cloves

1/8 teaspoon black pepper, finely ground

1 cup dried cranberries

MAKES 5 CUPS

1. Preheat oven to 350°F. Lightly oil two baking sheets.

2. In a deep bowl, beat egg white until frothy, then add pecans and toss to cover evenly.

3. Combine sugar, cocoa, chili powder, salt, cumin, coriander, cloves and pepper. Add pecans to the spice mixture and toss to cover. Divide nuts evenly between the baking sheets, keeping in one layer. Scrape on any extra spice mixture. Bake in preheated oven for 15 minutes, turning every 5 minutes. Remove, add cranberries, stir to blend evenly and cool.

Store in airtight containers.

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