What more could you ask for on a rainy day besides a good book and a cup of coffee? These wonderful Candied Expresso Walnuts/Almonds of course!
2/3 cup sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon instant espresso powder
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse salt
1 large egg white
4 cups walnut halves (about 12 ounces) or 4 cups almonds
(This works well with either type of nut.)
Preparation and Cooking
Preheat oven to 325°F. Lightly coat large rimmed baking sheet with nonstick spray. Whisk sugar and next 4 ingredients in small bowl. Whisk egg white in large bowl until frothy. Add nuts; toss to coat. Sprinkle nuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
Bake 5 minutes. Slide spatula under nuts to loosen from baking sheet and stir, rearranging in single layer. Bake until nuts are dry to touch, about 5 minutes longer. Loosen nuts from sheet again; cool on sheet. Store in airtight container at room temperature.