Sunday, January 9, 2011

Spicy Cocoa Nuts

Spicy Cocoa Nuts
1 pound of nuts of your choosing
1/3 cup pure maple syrup
1 tablespoon cooking oil (I used safflower)
2-3 heaping teaspoons cocoa (Saco is gf)
1 teaspoon cinnamon
1/2 teaspoon each nutmeg & cloves

Preheat oven to 325 degrees Fahrenheit. Line a cookie sheet with parchment paper. Set aside.

In a large bowl, put the nuts, and all of the rest of the ingredients and mix very well. Pour onto the parchment-lined cookie sheet, spreading out evenly.


Bake at 325 degrees for 20 minutes* pulling it out and stirring it every five minutes. This is important. As you stir it, more of the chocolate spice sauce with cling to the nuts. You will end up with far less on the parchment paper and far more on your nuts when they finish baking. Also, I save those crumbs to sprinkle on other things. 

Allow to cool before trying them (even though you won't want to). 

These  are a nice treat. They aren't overly sweet and have that all important ingredient a dairy free person craves...chocolate. If you want them to be sweeter, you could add some honey (not too much - you may have too bake them longer), or you might even sprinkle them with some of your preferred granulated sugar before you start baking them.
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* I used both almonds and pecans, but they can't be done at the same time. Pecans Publish Postrequire less cooking. Walnuts would be the same. The heavier nuts, such as almonds, hazelnuts, Brazil nuts, and cashews should be fine cooking 20 minutes, but I would cook the more lacy ones for only fifteen.

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