Best Candied Espresso Walnuts Recipes
CANDIED ESPRESSO WALNUTS
Make and share this Candied Espresso Walnuts recipe from Food.com.
Provided by Annacia
Categories Lunch/Snacks
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- 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. Add walnuts; toss to coat.
- Sprinkle walnuts with espresso mixture and toss to coat.
- Spread coated walnuts on prepared sheet in single layer.
- 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.
- DO AHEAD:
- Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.
Nutrition Facts : Calories 901.1, Fat 76.3, SaturatedFat 7.2, Sodium 125.7, Carbohydrate 50, Fiber 8, Sugar 36.4, Protein 18.8
CANDIED ESPRESSO WALNUTS
For all you coffee lovers out there and are not alergic to nuts; you will love this recipe! So simple to make; only 6 ingredients, 10-15 min. to make. Great as xmas gifts too! NOTE: If you dont have expresso, I simply use a good quality coffee bean such as Starbucks french roast.
Provided by renee openshaw
Categories Nuts
Time 15m
Number Of Ingredients 7
Steps:
- 1. Pre-heat oven 325. Spray lrg rimmed backing sheet with non stick spray. Wisk sugar and next 4 ingredients in small bowl.
- 2. Wisk or whip egg white in large bowl untill frothy. Add walnuts; toss to coat. Sprinkle walnuts with expresso mixture and toss to coat. Spread coated walnuts on baking sheet in single layer.
- 3. Bake 5 min. Slide spatula under nuts to loosen from baking sheet and stir, re-arranging in single layer.Bake until nuts are dry to the touch, about 5 min longer. Loosen nuts from baking sheet again; cool on sheet. DO AHEAD: Candied walnuts can be made 2 wks ahead. Store in air tight container at room temperature. ENJOY!
CANDIED ESPRESSO WALNUTS
Provided by Andrew Schloss
Categories Coffee Dessert Bake Cocktail Party Vegetarian High Fiber New Year's Eve Walnut Spice Winter Low Cholesterol Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- 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. Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
- 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. DO AHEAD: Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.
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.
Provided by Annacia * @Annacia
Categories Nuts
Number Of Ingredients 8
Steps:
- 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.
- Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
- 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.
- DO AHEAD: Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature
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