Candied Espresso Walnuts
Crunchy walnuts coated with a sweet espresso-cinnamon sugar mixture, perfect for snacking or as a gourmet topping. These candied nuts combine the rich flavors of coffee and warm spices.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •⅔ cup sugar
- •2 tablespoons finely ground espresso coffee beans
- •1 tablespoon instant espresso powder
- •½ teaspoon ground cinnamon
- •¼ teaspoon coarse kosher salt
- •1 large egg white
- •4 cups walnut halves
Cooking Instructions
- 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. Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
10 min
- 2.
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.
10 min
