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.

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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