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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Delicious after dinner with coffee. 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.
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