Candied Espresso Walnuts
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cup
Sugar1 tbsp
Instant Espresso Powder1 tsp
Ground Cinnamon1 tsp
Coarse Kosher Salt1 large
Egg WhiteDirections:
1
Preheat oven to 325°F
2
Spray large rimmed baking sheet with nonstick spray
3
Whisk sugar and next 4 ingredients in small bowl
4
Whisk egg white in large bowl until frothy
5
Add walnuts; toss to coat
6
Sprinkle walnuts with espresso mixture and toss to coat
7
Spread coated walnuts on prepared sheet in single layer
8
Bake 5 minutes
9
Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer
10
Bake until walnuts are dry to touch, about 5 minutes longer
11
Loosen walnuts from sheet again; cool on sheet
12
DO AHEAD: Candied walnuts can be made 2 weeks ahead
13
Store in airtight container at room temperature
14
Preheat oven to 325°F
15
Spray large rimmed baking sheet with nonstick spray
16
Whisk sugar and next 4 ingredients in small bowl
17
Whisk egg white in large bowl until frothy
18
Add walnuts; toss to coat
19
Sprinkle walnuts with espresso mixture and toss to coat
20
Spread coated walnuts on prepared sheet in single layer
21
Bake 5 minutes
22
Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer
23
Bake until walnuts are dry to touch, about 5 minutes longer
24
Loosen walnuts from sheet again; cool on sheet
25
DO AHEAD: Candied walnuts can be made 2 weeks ahead
26
Store in airtight container at room temperature