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)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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

nonstick vegetable oil spray
2/3 c

sugar
2 Tbsp

finely ground espresso coffee beans
1 Tbsp

instant espresso powder
1/2 tsp

ground cinnamon
1/2 tsp

coarse kosher salt
1 lg

egg white
4 c

walnut halves (pacan halves or a mixed varity are good too)

How To Make candied espresso walnuts

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.

2
Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
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.
4
DO AHEAD: Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature
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