Spiced Mayan Chocolate Coated Walnuts Food

CANDIED ESPRESSO WALNUTS

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.

SUGAR COATED WALNUTS

Steps:

• Stir together 1st 3 ingredients until sugar melts.
• Cook to soft ball stage (236 degrees).
• add 1 tsp of vanilla.
• mix till mixture begins to thicken.
• Add 3 1/2 C walnuts or pecans stir till coated.
• turn out on greased platter or cookie sheet till cool.
• When cool enough to touch break them in pieces.

SPICED WALNUTS

Steps:

• Combine sugar, cinnamon and evaporated milk in medium saucepan.
• Bring the mixture to a boil, stirring constantly.
• The mixture should be brought to the soft stage, which is at 235°-240° on a candy thermometer.
• The soft stage is when a small amount dropped into cold water forms a soft, flexible ball.
• Add the nuts and vanilla.
• Stir until the mixture can no longer be stirred.
• Turn out on wax paper and let cool.