Recipe of the Month: Candied Espresso Walnuts

Written by Cafe Campesino on Jul 1, 2008 in NEWSLETTER, Recipes |

Brought to you by Rebecca Young  

Try this creative take on a new trend after dinner with your coffee, or as a unique hiking snack.

Prep Time: 20 minutes; Serves: 4

Nonstick vegetable oil spray
2/3 cup sugar
2 tablespoons finely ground Cafe Campesino Fair Trade espresso 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).

Preheat oven to 325°F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next four ingredients in a small bowl. Whisk egg white in a 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.

Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in a single layer. Bake until walnuts are dry to the touch, about 5 additional minutes. Loosen walnuts from sheet again, then cool on the sheet.

*Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature..

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