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!


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.)


Baking Sheet
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.


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