CANDIED COCOA ESPRESSO WALNUTS by Foodie’s Chef Laura Brennan

      

November 21, 2023

Snacks for the holidays. These candied nuts would be great served with a charcuterie platter or used as a crunchy element on a pear & cheese salad. Or gifted as an edible holiday treat.

Ingredients

3⁄4 cup granulated sugar

2 tablespoons finely ground espresso coffee beans

1 tablespoon finely ground instant espresso powder

1 tablespoon dark cocoa powder (unsweetened)

3⁄4 teaspoon ground cinnamon

1⁄2 teaspoon chili powder

1⁄2 teaspoon kosher salt

2 large egg whites at room temperature

4 cups walnut halves & pieces, about 12 ounces

Directions

Line a half sheet pan with parchment paper

In a small bowl, whisk together the sugar, ground espresso beans, ground espresso powder,

cocoa powder, cinnamon and chili powder. Set aside.

In a medium bowl, whisk the egg whites with the salt until frothy.

Put all the walnuts into a 3rd bowl and add the frothy egg whites. Stir gently but completely

to coat all the nuts. Working in 2-3 batches, sprinkle the sugar-coffee-spice mix all over the

walnuts and use a spatula to completely work the dry ingredients into the nuts.

Spread the coated walnuts out on the parchment-lined sheet pan in a single layer. Bake for

10 minutes and turn the pan around in the oven. Bake for another 5-10 minutes or until the

nuts are dry to the touch.

Remove pan from oven and let cool completely. When cooled gently loosen and stir with a

spatula and/or gently break up with your fingers.

Store covered when completely cooled.

Yield: approximately 1-pound candied walnuts
Total Time: 20-25 minutes

00:00