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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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SERVING SUGGESTION: Delicious after dinner with coffee. Ingredients:
nonstick vegetable oil spray |
2/3 cup sugar |
2 tablespoons finely ground espresso coffee 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. 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.
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.
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