December 07, 2016
Desserts, Snacks, Nuts/Seeds,
Walnut, Easy/Beginner Cooking, Christmas, Entertaining, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, Non-Dairy, Vegetarian more
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"Recipe source: Bon Appetit (December 2007)
can be made 2 weeks ahead stored in airtight container at room temperature
makes 4 cups"
Preheat oven to 325 degrees F.
Spray rimmed cookie sheet with nonstick spray.
In a small bowl whisk sugar and next 4 ingredients (-salt) together.
Whisk egg white in a large bowl until frothy. Add walnuts; toss.
Sprinkle walnuts with espresso mixture and toss.
Spread coated walnuts on prepared sheet in a single layer.
Bake for 5 minutes. Slide spatula under walnuts to loosen and stir, rearranging in a single layer.
Bake another 5 minutes or until walnuts are dry to touch.
Loosen walnuts from sheet again and let cool on the cookie sheet.
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