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1 cup water
1/4 cup powdered sugar
1 1/2 cups pecan halves
2 tablespoons cocoa powder (Dutch or natural)
1 tablespoon granulated sugar
2 teaspoons cinnamon
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon date syrup
Preheat oven to 350. Line a rimmed cookie sheet with parchment.
Whisk powdered sugar into the water. Add pecans and let soak for 10 minutes. Meanwhile, stir together the cocoa powder, granulated sugar, cinnamon, cayenne, and salt.
Drain the pecans. Heat olive oil over medium in a nonstick skillet. Add pecans, stirring frequently, about 2-3 minutes. Stir in date syrup and cook, stirring, about 2 minutes more. Off heat, pour in the cocoa mixture, and stir until the pecans are coated, and no dry spots remain.
Spread into a single layer on the prepared sheet. Bake 5 minutes. Remove from oven and toss, spreading back into a single layer. Return to oven and bake 4 minutes more.
Remove tray from oven and use the corners of the parchment to carefully lift from cookie sheet. Place parchment with pecans on a countertop and let cool completely. Store cooled pecans in an airtight container.
