Candied Espresso Walnuts
Indulge in the rich, bold flavors of *Candied Espresso Walnuts*, a sweet-and-savory snack that combines the natural crunch of toasted walnuts with the deep, aromatic notes of espresso and a hint of warm cinnamon. Perfectly caramelized in a blend of granulated and brown sugars, these irresistible nuts are coated in a light, airy foam of egg white and vanilla extract, ensuring an even glaze that crisps beautifully in the oven. With just 10 minutes of prep and 30 minutes of baking, this easy, gourmet treat is ideal for holiday gifts, party platters, or a luxurious topping for salads and desserts. Store them in an airtight container for up to two weeks—if they last that long! Boost your snack game with this unique recipe that highlights the delicious harmony of coffee and candied nuts.
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Recipe Information
Ingredients
- 2 cups walnuts
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 1 tablespoon instant espresso powder
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 teaspoon water
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the granulated sugar, brown sugar, instant espresso powder, ground cinnamon, and salt until well combined. Set aside.
In a large mixing bowl, whisk the egg white, water, and vanilla extract until foamy but not stiff.
Add the walnuts to the egg white mixture and toss until well coated.
Sprinkle the sugar and espresso mixture over the coated walnuts and toss together until the nuts are evenly coated.
Spread the coated walnuts in a single layer onto the prepared baking sheet.
Bake the walnuts in the preheated oven for 30 minutes, stirring every 10 minutes to ensure even baking and prevent burning.
Remove the walnuts from the oven and let them cool completely on the baking sheet. They will crisp up as they cool.
Once cooled, transfer the candied espresso walnuts to an airtight container for storage. They can be kept at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 113.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 142.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1283 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
