Candied Espresso Walnuts


  1. Nonstick vegetable oil spray
  2. 2/3 cup sugar
  3. 3 tablespoons finely ground espresso coffee beans
  4. ½ teaspoon ground cinnamon
  5. ¼ teaspoon coarse kosher salt
  6. 1 large egg white
  7. 4 cups walnut halves

Preheat oven to 325°F. Spray large baking sheet with nonstick spray or line with parchment paper. In a small bowl, mix together sugar, espresso, cinnamon, and salt. IN a large bowl, whisk together egg white until light and fluffy. Add walnuts and toss to coat thoroughly, then sprinkle in the espresso mixture in two batches, tossing to coat well in between. Spread nuts onto the prepared sheet in a single layer. Bake 5 minutes. Take baking sheet out of oven and gently stir the nuts to loosen. Return to the oven and bake until walnuts are dry to touch, about 5 minutes longer. Let cool and break apart any large bunches if necessary. Store in an airtight container until ready to serve.