Holy Mole Pecans

• 1 large egg white 2 tablespoons
• 1 teaspoon vanilla extract Mexican if you can get it
• 2 cups pecan halves
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 pinch habanero powder or cayenne if you want a touch of heat
• 2 cups pecans
• 2 cups almonds
• 2 cups walnuts
• 1/4 cup pure maple syrup
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh rosemary finely chopped mixed, sage, savory and thyme, or dried equivalent of whatever you have
• 1/4 teaspoon cayenne pepper I use 1/2 teaspoon
• salt
• pepper
• 1 large egg white 2 tablespoons
• 1 teaspoon vanilla extract Mexican if you can get it
• 2 cups pecan halves
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 pinch habanero powder or cayenne if you want a touch of heat

1. Preheat oven to 225F. Line baking sheet with parchment or non-stick foil.
2. Place egg white in bowl and whip until frothy. Whip in vanilla, then gently add pecans and toss until completely coated with mixture.
3. Sift remaining ingredients into a medium-sized bowl. Add sugar-cocoa mixture to pecans one quarter at a time, and very gently toss until well coated. I use my hands. Transfer pecans to prepared sheet and arrange in a single layer. Try not to let pecans touch each other.
4. Bake 30 minutes. Gently turn over nuts and continue to bake, stirring every 15 minutes until coating is lightly colored and dried out, about 1 hour and 15 minutes total. Remove from oven an immediately loosen nuts with metal spatula. Cool completely before serving.
5. Preheat oven to 350F. In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne. Spread nuts on a rimmed baking sheet and bake for 15 minutes, stirring occasionally, until browned. Season with salt and pepper and toss frequently until cool. Makes 6 cups. Can be stored in an airtight container for 2 weeks.

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Taken from www.yummly.com/recipe/Holy-Mole-Pecans-1660686 (may not work)