Mexican Hot Chocolate Roasted Pecans

Roasted pecans with a little spice and a hint of chocolate.

Mexican Hot Chocolate Roasted Pecans


  • PAM® Original No-Stick Cooking Spray
  • 2 tablespoons sugar
  • 2 (0.73 ounce) envelopes Swiss Miss® Milk Chocolate Hot Cocoa Mix
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • Pinch ground allspice
  • 1 egg white
  • 3 1/2 cups pecan halves


  1. Heat oven to 250 degrees F. Spray baking sheet with cooking spray; set aside.
  2. In a small bowl, mix together sugar, cocoa mix and spices.
  3. In a medium mixing bowl, beat the egg until white and frothy.
  4. Fold in the pecans and stir until coated with egg white.
  5. Add the spice mixture to the pecans and stir until evenly coated.
  6. Spread pecans in a single layer onto the baking sheet.
  7. Bake for 1 hour, stirring every 15 minutes, until pecans are dry to the touch.

Yield: 14 servings | Prep: 15 min | Total: 75 min

Nutrition Information: Calories: 227

Recipe and photo used with permission from: Conagra Brands, Inc.