Candied Espresso Walnuts
"Recipe source: Bon Appetit (December 2007) can be made 2 weeks ahead stored in airtight container at room temperature makes 4 cups"
Recipe: #25318 December 07, 2016
- 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
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.
Tips & Variations
- Nonstick cooking spray