Chef Christina Tosi livens up post-run treats with a variety of cocoa products, like her Dense and Fudgy Cocoa Cookies (recipe in the April 2015 edition of Runner’s World), and these caramelised nuts and nibs.
¼ cup shredded unsweetened coconut
¼ cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon kosher salt
1 egg white
225g shelled pecan halves
¼ cup cacao nibs
Heat the oven to 150 degrees Celsius. Line a baking sheet with parchment paper or cooking spray.
In a small bowl, mix the coconut, granulated sugar, brown sugar and salt. Set aside.
In a large bowl, whisk the egg white until frothy and voluminous. Add the pecans and cacao nibs and stir until well coated. Sprinkle the sugar mixture over the nut mixture and stir to combine.
Spread the nuts in an even layer on the lined baking sheet. Bake for 30 minutes, tossing halfway through, or until the nuts and nibs are caramelised.
Cool completely on the baking sheet before transferring to a bowl or airtight container. Store at room temperature for up to 2 weeks.
Makes 12 servings (¼ cup each)
Nutrition per serving: 795 kilojoules, 12g carbs, 4g fibre, 3g protein, 16g fat, 2.5g saturated fat, 170mg sodium