CANDIED ESPRESSO WALNUTS

Candied Espresso Walnuts image

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

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)

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

*** Explore more Candied Espresso Walnuts Recipes »

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