Candied Espresso Walnuts Food
DAWN'S CANDIED WALNUTS
These walnuts are a special treat for Christmas, and are well worth the time it takes to make them.
Provided by Dawn Timmerman
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
- Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
- Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 16.9 g, Cholesterol 0.5 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 39.3 mg, Sugar 13.5 g
CANDIED ESPRESSO WALNUTS
Make and share this Candied Espresso Walnuts recipe from Food.com.
Provided by Annacia
Categories Lunch/Snacks
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 901.1, Fat 76.3, SaturatedFat 7.2, Sodium 125.7, Carbohydrate 50, Fiber 8, Sugar 36.4, Protein 18.8
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