candied espresso walnuts

Name: Candied Espresso Walnuts
Prep time: 10 min
Cook time: 10 min
Cuisine: American
Ingredients: - nonstick vegetable oil spray; 2/3 cup(s) sugar; 2 tablespoon(s) finely ground espresso coffee beans; 1 tablespoon(s) instant espresso powder; 1/2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) coarse kosher salt; 1 large egg white; 4 cup(s) walnut halves (pacan halves or a mixed varity are good too)

12 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on May 7, 2016

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.

Rate

prep time 10 Min

cook time 10 Min

method Bake

yield Makes 4 cups

Ingredients

- nonstick vegetable oil spray
2/3 cup sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon instant espresso powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse kosher salt
1 large egg white
4 cups walnut halves (pacan halves or a mixed varity are good too)

How To Make candied espresso walnuts

Step 1

Preheat 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.

Step 2

Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
Step 3

Bake 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.
Step 4

DO AHEAD: Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature
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