What more could you ask for on a snowy day besides a good book and a cup of coffee? These wonderful Candied Expresso Nuts of course!
Ingredients
olive oil or non-stick spray
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 any type of nut.)
Materials
Baking Sheet
Whisk
Large Bowl and Small Bowl
Measuring Cup and Measuring Spoon
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.
