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Candied Espresso Walnuts

Name: Candied Espresso Walnuts
Ingredients: Nonstick vegetable oil 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 kosher salt; 1 large egg white; 4 cups walnut halves (about 12 ounces)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 325°F. Spray 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 walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
2.
Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer. Bake until walnuts are dry to touch, about 5 minutes longer. Loosen walnuts from sheet again; cool on sheet. DO AHEAD: Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.

Recipes sourced from Epicurious.com.

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