candied espresso walnuts
While the recipe just bakes the nuts on a sprayed sheet I recommend using parchment or a silicon pad to line the baking sheet. You'll find it easier in the long run.
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yield
serving(s)
prep time
10 Min
cook time
10 Min
method
Bake
Ingredients For candied espresso walnuts
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nonstick vegetable oil spray
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2/3 csugar
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2 Tbspfinely ground espresso coffee beans
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1 Tbspinstant espresso powder
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1/2 tspground cinnamon
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1/2 tspcoarse kosher salt
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1 lgegg white
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4 cwalnut halves (pacan halves or a mixed varity are good too)
How To Make candied espresso walnuts
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1Preheat oven to 325°F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next 4 ingredients in small bowl. Whisk egg white in large bowl until frothy.
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2Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
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3Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer. Bake until walnuts are dry to touch, about 5 minutes longer. Loosen walnuts from sheet again; cool on sheet.
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4DO AHEAD: Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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