Trader Joe's Cocoa Chile Spiced Pecans are a Holiday Item.
So, since these were a limited edition offering, I stocked up. I've been eating them a few at a time, and I was saving the last few for comparison when I attempted to recreate them. I woke up the morning testing was to begin and couldn't find the bag I'd stashed away. I asked my husband, "Hey, have you seen those spiced cocoa pecans?" Him: "Yeah, I finished off what was left in the bag last night." Alrighty then. Good thing by that point, I'd probably consumed about 4 entire bags on my own and could remember precisely what they taste like.
How I went about recreating the cocoa spiced pecans recipe...
I make some sort of spiced pecans every year at Christmas. Whether it's Lone Star Pecans or Cinnamon Sugar Pecans (or both!), I'm making candied pecans. I'd never had cocoa pecans until buying these at Trader Joe's, so I first went to one of the chocolate experts - Hershey's. They do have a recipe on their site for cocoa glazed pecans. I knew this wasn't it as the Trader Joe's pecans don't have chili powder, and their recipe didn't have any salt.
Next, I really studied the ingredient list on the Trader Joe's package. Powdered sugar AND granulated sugar. Canola oil. Hmmm. Tapioca syrup. Hmmm. These gave me some ideas of ingredients to try in my testing.
I tested without the soaking. I tested with different amounts of cayenne. I tested without toasting in a skillet. I tested with varying times in the oven.
After a few tries - VOILA! I think this is as close to a homemade version of Trader Joe's Cocoa Chile Spiced Pecans as you can get! I'm just as smitten with these as I am the storebought version. And they'll hold me over until the next holiday season.
How to make Copycat Trader Joe's Cocoa Chile Spiced Pecans
Start by mixing powdered sugar with water and giving the pecans a little soak.
Use this time to combine the cocoa powder, sugar, and spices. Cocoa, cinnamon, and cayenne is a flavor profile I need to revisit in more applications! For the cocoa, use Dutch or natural - either is fine.
Why use date syrup?
You'll also be using olive oil and date syrup. I know date syrup isn't a staple in most kitchens, but I am asking you to trust me on this purchase. I keep organic Just Date syrup in my pantry at all times, as a matter of fact, I buy them two at a time from Amazon. I use it all the time in smoothies, energy balls, oatmeal, sunflower butter, savory sauces (think Asian dishes, salad dressings, dipping sauces), etc., etc.
Date syrup is a great natural sweetener and has a low glycemic index. It's rich in potassium, calcium, and magnesium, as well as packing an antioxidant punch! Read more about date syrup on Bon Appetit's Healthyish.
If you must substitute for the date syrup in this recipe, try maple or tapioca syrup - or even molasses.
Drain the pecans and toast in olive oil for a couple of minutes. Add the date syrup and cook a bit more. [Side note: I'm really loving these Henckels nonstick pans from Costco. Having a kid about to graduate and move into his first apartment has its advantages. Somehow, we both ended up with new pans.]
Sprinkle the cocoa mixture over and stir until no dry spots remain and all of the pecans are coated.
Spread in a single layer onto a rimmed cookie sheet. Bake!
You'll stir them once during baking. The cocoa mixture will dry in the oven, and the pecans will get nice and crispy. Can you see how they look a bit drier in this photo? Let cool before storing.
How to eat Copycat Trader Joe's Cocoa Chile Spiced Pecans
- Eat by the handful!
- Sprinkle over yogurt
- Put some on a cheese plate
- Top ice cream
- Chop and add to oatmeal
- Add to salads
- ...did I mention eating out of hand?
