Best Espresso And Walnut Brittle Recipes

Candied Espresso Walnuts image

Provided by Annacia

Time 20m

Yield 4 cups

Number Of Ingredients 8

nonstick vegetable cooking spray
2/3 cup sugar
2 tablespoons finely ground espresso beans
1 tablespoon instant espresso powder
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse kosher salt
1 large egg white
4 cups walnut halves (about 12 ounces)

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

Basic Brittle image

Provided by Martha Stewart

Time 30m

Yield Makes 1 sheet (about 9 by 11 inches)

Number Of Ingredients 4

Vegetable oil cooking spray
1 1/2 cups sugar
1/2 cup light corn syrup
Mix-ins, according to variation

Steps:

Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.