Candied Espresso Walnuts Recipes

DAWN'S CANDIED WALNUTS

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.

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.

CANDIED WALNUTS

Steps:

• In a heavy bottom pan heat to medium high heat.
• Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and cinnamon if wanted over nuts stirring till carmelized.
• Pour out on parchment paper separate nuts and cool.