Makes about 3 cups

David Lebovitz, pastry chef, cookbook author, and friend, made these
for me on one of his visits, and I proceeded to embarrass myself by
nibbling away at them as though driven by an unseen force. I had good
company, as others in the crowd did the same. These nuts have
become part of my repertoire, and I offer the recipe here with David’s
blessing. I hope that you will pick up and carry the Cocoa Nuts with
Fleur de Sel baton, as it deserves to have its message spread
throughout the world.

INGREDIENTS

• 3 cups (about 420 g) raw, very fresh mixed nuts such as cashews, almonds, pecans, hazelnuts
• 3 tablespoons (45 g) unsalted butter, melted
• 1 tablespoon aromatic mild honey such as lavender
• 1 tablespoon dark brown sugar
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon hot paprika
• Several grinds of black pepper, preferably Tellicherry
• 2 tablespoons cocoa nibs (optional)
• 1 generous teaspoon fleur de sel

PREPARATION

1. Preheat the oven to 350°F (180°C).
2. Spread the nuts in a jelly-roll pan and bake until they begin to smell toasty and turn golden, about 10 minutes. Remove the nuts from the oven, but leave the oven on.
3. While the nuts are toasting, heat the butter with the honey and brown sugar over low heat in a heavy saucepan large enough to hold the nuts, stirring so that the sugar dissolves. Whisk in the cocoa powder, cinnamon, hot paprika, and pepper and immediately remove from the heat.
4. Add the lightly toasted nuts to the honey mixture, with the cocoa nibs, if using. Mix them gently but thoroughly, using a rubber spatula, until the nuts are coated with the honey mixture and the cocoa nibs are thoroughly incorporated. Fold in the fleur de sel.
5. Spread the nuts evenly in one layer in the pan and return them to the oven. Bake, stirring once or twice, until the nuts are golden and smell toasty, and the glaze is mostly dried and adhering to them, 8 to 10 minutes.
6. Remove from the oven and let the nuts cool.
7. Serve the nuts immediately or store in an airtight container for up to 1 week.

Note: If you cannot find cocoa nibs, don’t be concerned. They are a lovely little addition, but the nuts are exquisite without them. Move past the nuts over-roasted appearance, which comes from the cocoa, and get to the heart of the matter. You will understand well and truly that beauty is only skin-deep.