Candied Espresso Walnuts

Name: Candied Espresso Walnuts
Ingredients: 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)

8 ingredients

12 steps

Ingredients

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)

Directions

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. Add walnuts; toss to coat.
5

Sprinkle walnuts with espresso mixture and toss to coat.
6

Spread coated walnuts on prepared sheet in single layer.
7

Bake 5 minutes.
8

Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer.
9

Bake until walnuts are dry to touch, about 5 minutes longer.
10

Loosen walnuts from sheet again; cool on sheet.
11

DO AHEAD:
12

Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.