How do the holidays creep up so fast?! If you’re headed to a holiday party, hosting, or just trying to plan ahead for holiday gift baskets… these candied coffee walnuts hit the spot. Just make sure to store a few jars for yourself, once you taste them – you won’t want to give any away! They are the perfect make ahead treat that keep well for two weeks. You can use regular or decaf coffee so children can enjoy without the buzz.
Nonstick vegetable oil spray
2/3 cup sugar
3 tablespoons finely ground Allegro coffee beans (preferably espresso roast)
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 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. Candied coffee walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.
Recipe adapted from Bon Appetite.