Recipe provided by Emily Caruso from “Jelly Toast,” on behalf of 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 sour 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 thoroughly mixed. To achieve a slightly thinner consistency, incorporate the water. Gently fold in the pecan halves, ensuring they are evenly coated. Spread the mixture out on a parchment-lined baking sheet.
Bake for 15-20 minutes, or until the mixture firms up. Remember to stir the mixture a few times during the baking process. Once baked, let the pecans cool completely before transferring to a bowl. Combine with the dried cherries, pretzels, and raisins.
For more regional recipe ideas, explore eatpecans.com.
