Recipe provided by Emily Caruso from “Jelly Toast” for the American Pecan Promotion Board
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Yields: 20 servings
1 large egg white
1/4 cup light brown sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 teaspoon salt
1 tablespoon water
1 1/2 cups pecan halves
1 cup dried tart cherries
1 cup small pretzels
3/4 cup yogurt-covered raisins
Preheat the oven to 325°F.
In a mixing bowl, combine the egg white, brown sugar, cocoa powder, vanilla extract, and salt, whisking until everything is thoroughly mixed. Add water to slightly loosen the blend. Carefully fold in the pecan halves until they are evenly coated. Spread the mixture across a parchment-lined baking sheet.
Bake for 15 to 20 minutes, or until the mixture is firm. Stir the mixture a few times while baking. Once the pecans have cooled completely, transfer them to a bowl. Combine with the dried cherries, pretzels, and yogurt-covered raisins.
For additional regional recipe ideas, visit eatpecans.com.
