Ingredients for Candied Espresso Walnuts
- Cooking Spray
- 1/2 cup granulated sugar
- Espresso Beans
- Instant Espresso Powder
- Ground Cinnamon
- Kosher Salt
- 1 large egg white
- Walnut Halves
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How to Make Candied Espresso Walnuts
- Preheat oven to 325°F (160°C).
- Line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk together 1/2 cup granulated sugar, 1/4 cup light corn syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
- In a large bowl, whisk 1 large egg white until frothy.
- Add 2 cups walnuts to the egg white.
- Toss to coat the walnuts evenly.
- Pour the espresso sugar mixture over the walnuts and toss gently until thoroughly coated.
- Spread the coated walnuts in a single layer on the prepared baking sheet.
- Bake for 5 minutes.
- Carefully slide a spatula under the walnuts to loosen them from the baking sheet and stir, rearranging them in a single layer.
- Bake for another 5-7 minutes, or until the walnuts are dry and crisp to the touch.
- Remove from oven and gently loosen the walnuts from the baking sheet again.
- Let the candied walnuts cool completely on the baking sheet before storing.
- **Make-ahead tip:** Candied walnuts can be made up to 2 weeks in advance. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
145g
Fat
35g
Carbs
16g
