Candied Espresso Walnuts

20
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"Recipe source: Bon Appetit (December 2007) can be made 2 weeks ahead stored in airtight container at room temperature makes 4 cups"

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (52.3 g)
  • Calories 413.3
  • Total Fat - 43.7 g
  • Saturated Fat - 4 g
  • Cholesterol - 0 mg
  • Sodium - 29.3 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 6.7 g
  • Protein - 0.1 g
  • Calcium - 1.4 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325 degrees F.

Step 2

Spray rimmed cookie sheet with nonstick spray.

Step 3

In a small bowl whisk sugar and next 4 ingredients (-salt) together.

Step 4

Whisk egg white in a large bowl until frothy. Add walnuts; toss.

Step 5

Sprinkle walnuts with espresso mixture and toss.

Step 6

Spread coated walnuts on prepared sheet in a single layer.

Step 7

Bake for 5 minutes. Slide spatula under walnuts to loosen and stir, rearranging in a single layer.

Step 8

Bake another 5 minutes or until walnuts are dry to touch.

Step 9

Loosen walnuts from sheet again and let cool on the cookie sheet.

Tips & Variations


  • Nonstick cooking spray

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