Recipe provided by Emily Caruso from “Jelly Toast” for the American Pecan Promotion Board
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 20
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. Whisk until the mixture is well combined. Add water to slightly thin the mixture. Gently fold in the pecan halves until they are fully coated. Then, spread the mixture onto a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the mixture is firm. Stir the mixture a few times while it bakes. Once done, let the pecans cool completely before transferring to a bowl. Combine with dried cherries, pretzels, and raisins.
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