½ cup dark brown sugar
¼ cup cocoa powder
2 Tbsp grated dark chocolate
2 tsp salt
½ tsp cinnamon
½ tsp cayenne pepper
¼ tsp ground nutmeg
1/8 tsp allspice
1/8 tsp ground ginger
1 large egg (egg white only)
500g mongongo nuts
Preheat oven to 150°C, grease baking sheet with oil.
In a bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, cayenne pepper, nutmeg, allspice and ginger.
In another bowl, lightly beat the 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.
Fold in the mongongo nuts until evenly coated. Spread the nuts in a single even layer on the baking sheet and bake until nuts are lightly toasted (about 25 minutes).
Let cool, stirring nuts every few minutes to prevent sticking.