December 13, 2011

Toasted Nuts with Cocoa Crystallized Ginger, and Cinnamon


This recipe is perfect for your next holiday party, your mid day snack, or even a handmade Christmas gift. I love ginger and chocolate together. I've been thinking of a recipe for this for a while now and finally had the time to make it. I hope you all try this. It was so easy to make and was a big hit at work. There are so many ways you could add to this recipe as well. It was be great with coconut, dehydrated fruit, or trade the ginger for cayenne pepper. Delicious!

Toasted Nuts w/ Cocoa, Ginger, and Cinnamon
  • 2 Cups Walnuts, Raw
  • 2 Cups Almonds, Raw
  • 1 Cup Pumpkin Seeds
  • 2 Cups Pecan Halves, Raw
  • 3/4 Cup Cocoa
  • 1/2 Cup Sugar or Substitute
  • 1/3 Cup Cinnamon (I used Saigon Cinnamon)
  • 1/2 Cup Crystallized Ginger
  • 1/4 Cup of Honey

    Step 1 : Preheat your oven to 350° F. Combine all of the nuts and toss until evenly distributed. Place on a cookie sheet or sheet pan and bake for 15 minutes.


    Step 2: While the nuts are toasting combine the cocoa, sugar, and cinnamon in a small bowl. Stir until evenly combined.


    Step 3: Place your toasted nuts in a large mixing bowl. BE CAREFUL THEY ARE HOT! Add your cocoa mixture, honey, and crystallized ginger and toss until completely combined. (you'll notice the cocoa will not look like powder anymore)


    Step 4: Spread the mixture back onto your baking sheet. Make sure its evenly spread out and let cool completely


    Step 5: Enjoy! Share with friends and family. Place in a decorative box or jar and tie with ribbon for a great handmade gift. 
    

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