Spiced Mayan Chocolate Coated Walnuts
This simple and flavourful mix adds a fiery kick of cayenne pepper to make spiced Mayan chocolate-coated walnuts a perfect snack for entertaining or simply lounging.
Ingredients
2 tbsp (30 mL) butter
1/4 tsp (1 mL) cayenne pepper
2 tsp (10 mL) ground cinnamon
2 cups (500 mL) walnut halves
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) cocoa powder
1/4 tsp (1 mL) cayenne pepper
2 tsp (10 mL) ground cinnamon
2 cups (500 mL) walnut halves
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) cocoa powder
Directions
Preheat oven to 250°F (120°C).
In a large microwavable bowl, add butter, cayenne and cinnamon. Microwave on high until butter is melted, about 30 seconds. Whisk ingredients together to combine. Add walnuts and stir to coat. Sprinkle with sugar and toss to coat walnuts.
Pour mixture onto a rimmed baking sheet. Bake in centre of oven for about one hour, stirring about every 15 minutes, until walnuts are a deep golden colour and toasted. Sift cocoa over warm walnuts. Let cool.
Store spiced Mayan chocolate-coated walnuts in an airtight container at room temperature for up to 5 days.
Makes about 2 cups (500 mL).
In a large microwavable bowl, add butter, cayenne and cinnamon. Microwave on high until butter is melted, about 30 seconds. Whisk ingredients together to combine. Add walnuts and stir to coat. Sprinkle with sugar and toss to coat walnuts.
Pour mixture onto a rimmed baking sheet. Bake in centre of oven for about one hour, stirring about every 15 minutes, until walnuts are a deep golden colour and toasted. Sift cocoa over warm walnuts. Let cool.
Store spiced Mayan chocolate-coated walnuts in an airtight container at room temperature for up to 5 days.
Makes about 2 cups (500 mL).
Nutritional information
Per 1/4 cup (60 mL) serving, about:
200 calories
4 g protein
20 g total fat (3.5 g saturated fat)
7 g carbohydrate
2 g fibre
10 mg cholesterol
20 mg sodium
%RDI:
4% calcium
6% iron
2% vitamin A
6% folate
