Ingredients

• ½ cup dark brown sugar
• ¼ cup cocoa powder
• 2 tablespoons minced dark chocolate
• 2 teaspoons salt
• ½ teaspoon cinnamon
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon ground ginger
• 1 large egg (egg white only)
• 4 cups (500g) mongongo nuts

Instructions

1. Preheat oven to 150°C, position rack in middle position and grease baking sheet with oil or non-stick cooking spray.
2. In a medium bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, cayenne pepper, nutmeg, allspice and ginger.
3. In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms. It will start out looking dry but will loosen as you stir.
4. Fold in the mongongo nuts until evenly coated. Spread the glazed nuts in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted (about 25 minutes).
5. Let cool, stirring nuts every few minutes to prevent sticking.
6. Once cool, break up any remaining clumps and serve.
7. Nuts can be stored in an airtight container at room temperature for up to 1 week.