I can still remember the day I first discovered the magic of Mexican Hot Cocoa Spiced Nuts. It was a chilly autumn afternoon, and I was craving something warm, cozy, and a little bit indulgent. I stumbled upon this recipe and knew I had to give it a try. From the very first bite, I was hooked. The rich, chocolatey notes combined with the subtle heat and warmth of the spices were an absolute revelation.
Ever since then, Mexican Hot Cocoa Spiced Nuts have become a staple in my household. I make them for movie nights, game days, holiday gatherings – you name it. They’re the perfect balance of sweet, spicy, and totally addictive. And the best part? They’re incredibly easy to make, taking just 20 minutes from start to finish.
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Why This Mexican Hot Cocoa Spiced Nuts Recipe Will Become Your Go-To
The Secret Behind Perfect Mexican Hot Cocoa Spiced Nuts
There’s just something magical about the combination of rich cocoa, warm cinnamon, and just a hint of heat from the chili powder and cayenne. It’s a flavor profile that’s both familiar and unexpected, hitting all the right notes on your palate. But the real secret to this recipe’s success lies in the technique. By coating the nuts in a mixture of melted coconut oil and honey, you end up with a deliciously crisp and caramelized exterior that locks in all that incredible flavor.
Essential Ingredients You’ll Need
- 2 cups mixed nuts (such as almonds, pecans, and walnuts): The nuts are the star of the show here, providing a satisfying crunch and a canvas for all the bold flavors.
- 2 tablespoons unsweetened cocoa powder: This is what gives the nuts their rich, chocolatey taste. Make sure to use unsweetened for the best balance of flavors.
- 1 teaspoon ground cinnamon: Cinnamon is the perfect spice to complement the cocoa, adding warmth and depth.
- 1/2 teaspoon chili powder: Just a touch of chili powder brings a subtle heat that perfectly balances the sweetness.
- 1/4 teaspoon cayenne pepper: The cayenne adds a lingering heat that takes these nuts to the next level.
- 2 tablespoons honey: The honey helps to create that addictive, caramelized coating on the nuts.
- 1 tablespoon coconut oil, melted: The coconut oil brings it all together, ensuring the nuts get perfectly crisp.
- 1/4 teaspoon sea salt: A sprinkle of salt helps to enhance all the other flavors.
Step-by-Step Mexican Hot Cocoa Spiced Nuts Instructions
Preparing Your Mexican Hot Cocoa Spiced Nuts
In just 5 minutes of prep time and 15 minutes of cook time, you can have a batch of these irresistible Mexican Hot Cocoa Spiced Nuts ready to enjoy. All you’ll need is a baking sheet, a mixing bowl, and a few simple tools.
1- Preheat your oven to 325°F and line a baking sheet with parchment paper. In a large mixing bowl, combine the mixed nuts, cocoa powder, cinnamon, chili powder, and cayenne. Toss everything together until the nuts are evenly coated.
2- In a small bowl, whisk together the honey and melted coconut oil. Pour this mixture over the nut mixture and stir until the nuts are completely coated.
3- Spread the coated nuts out in a single layer on the prepared baking sheet. Bake for 15 minutes, giving the pan a gentle shake halfway through to ensure even cooking.
4- Remove the nuts from the oven when they’re fragrant and the coating has turned a rich, caramelized color. Be careful, as they’ll be hot!
5- Sprinkle the freshly baked nuts with the sea salt, tossing to coat evenly.
6- Allow the Mexican Hot Cocoa Spiced Nuts to cool completely before serving. Once cooled, they’ll have a delightfully crisp texture that’s simply irresistible.
Pro Tips for Success
- Resist the urge to use salted nuts – the added salt in this recipe is the perfect complement to the other flavors.
- Make sure to spread the nuts out in a single layer on the baking sheet. This ensures they cook evenly and get that perfect crisp texture.
- Keep a close eye on the nuts during the baking process. The honey and coconut oil can go from perfectly caramelized to burnt in the blink of an eye.
- For an extra indulgent twist, try adding a sprinkle of flaky sea salt just before serving.
Serving and Storing Your Mexican Hot Cocoa Spiced Nuts
Perfect Pairings for Mexican Hot Cocoa Spiced Nuts
These Mexican Hot Cocoa Spiced Nuts make the perfect snack all on their own, but they also pair beautifully with a variety of drinks and dishes. Serve them alongside a steaming mug of rich Mexican hot chocolate for the ultimate cozy pairing. They also make a wonderful addition to a cheese board or charcuterie platter. And don’t forget about cocktails – these nuts would be a knockout accompaniment to an old fashioned or a spicy margarita.
This recipe makes 6 servings, so it’s perfect for sharing with friends and family. They’d be a delightful addition to any game day spread, holiday party, or movie night.
Storage and Make-Ahead Tips
The best part about these Mexican Hot Cocoa Spiced Nuts is that they’re super easy to make ahead and store. Once the nuts have cooled completely, you can transfer them to an airtight container and keep them at room temperature for up to 2 weeks.
For longer storage, pop the nuts in the freezer. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature. You can also reheat them in a 325°F oven for 5-7 minutes to re-crisp the coating.
Variations and Dietary Adaptations for Mexican Hot Cocoa Spiced Nuts
Creative Mexican Hot Cocoa Spiced Nuts Variations
Want to change things up? Try swapping in different nut varieties, like cashews or pistachios. You could also experiment with other spices, like smoked paprika or ground ginger. For a festive twist, add a sprinkle of orange zest or crushed peppermint. And if you’re a dark chocolate lover, try drizzling the nuts with melted dark chocolate before serving.
Making Mexican Hot Cocoa Spiced Nuts Diet-Friendly
This recipe is already pretty darn healthy, but if you have specific dietary needs, there are a few easy swaps you can make. For a vegan version, simply replace the honey with maple syrup or agave nectar. If you’re watching your carbs, you can use a calorie-free sweetener like erythritol or stevia in place of the honey. And for a gluten-free take, just be sure to use certified gluten-free cocoa powder.
Frequently Asked Questions
Q: Can I use just one type of nut instead of a mixed variety?
A: Absolutely! Feel free to use just almonds, pecans, or walnuts if you prefer. The recipe will work with any single nut or combination.
Q: How long do these Mexican Hot Cocoa Spiced Nuts take to make?
A: This recipe has a total time of just 20 minutes – 5 minutes of prep and 15 minutes of cook time. It’s a quick and easy snack that comes together in no time.
Q: Can I make these nuts ahead of time?
A: Yes! These nuts store really well. Keep them in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 3 months.
Q: How many servings does this recipe make?
A: This recipe makes 6 servings, so it’s perfect for sharing with friends or enjoying as a snack throughout the week.
Q: What if my nuts don’t get as crispy as I’d like?
A: Make sure to spread the nuts out in a single layer on the baking sheet and keep a close eye on them during the cooking process. If they still seem a bit soft, try returning them to the oven for an extra 5 minutes.
Mexican Hot Cocoa Spiced Nuts
- Total Time: 20
- Yield: 6 servings
Description
Indulge in the delectable flavors of Mexican Hot Cocoa Spiced Nuts, a quick and easy snack that combines the rich taste of hot cocoa with the crunch of roasted nuts.
Ingredients
– 2 cups mixed nuts (such as almonds, pecans, and walnuts)
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon chili powder
– 1/4 teaspoon cayenne pepper
– 2 tablespoons honey
– 1 tablespoon coconut oil, melted
– 1/4 teaspoon sea salt
Instructions
1. Preheat your oven to 325°F (165°C).
2. In a large mixing bowl, combine the mixed nuts, cocoa powder, cinnamon, chili powder, and cayenne pepper. Stir until the nuts are evenly coated.
3. Add the honey and melted coconut oil to the nut mixture and stir until well combined.
4. Spread the coated nuts in a single layer on a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes, stirring halfway, until the nuts are fragrant and slightly caramelized.
6. Remove the baking sheet from the oven and sprinkle the sea salt over the nuts.
7. Allow the Mexican Hot Cocoa Spiced Nuts to cool completely before serving.
Notes
These nuts make a great snack, appetizer, or gift. For a spicier version, increase the amount of chili powder or cayenne pepper. Store in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 5
- Cook Time: 15
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: Mexican
Conclusion
Mexican Hot Cocoa Spiced Nuts are truly a revelation – a delectable sweet and spicy snack that’s easy to make and impossible to resist. With their rich chocolate notes, warming spices, and perfectly crisp texture, they’re sure to become a new household favorite.
I hope you’ll give this recipe a try – I promise it’ll be worth every single bite. And don’t forget to let me know what you think in the comments below. Enjoy!
