Recipe courtesy of Emily Caruso of “Jelly Toast” on behalf of 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
Heat oven to 325 F.
In bowl, whisk egg white, brown sugar, cocoa powder, vanilla extract and salt until well blended. Add water to thin mixture slightly. Fold in pecan halves until well coated. Spread mixture onto parchment-lined baking sheet.
Bake 15-20 minutes, or until mixture is well set. Stir mixture several times during baking. Allow pecans to cool completely and transfer to bowl. Mix in dried cherries, pretzels and raisins.
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