Candied Espresso Walnuts

Name: Candied Espresso Walnuts
Total time: 20 min
Yield: 8 servings
Ingredients: 1 spray Nonstick vegetable oil spray; ⅔ cup sugar; 2 tablespoons finely ground espresso coffee beans; 1 tablespoon instant espresso powder; ½ teaspoon ground cinnamon; ¼ teaspoon coarse kosher salt; 1 large egg white; 4 cups walnut halves

Crunchy walnuts coated with a sweet espresso-cinnamon sugar mixture, perfect for snacking or as a gourmet topping. These candied nuts combine the rich flavors of coffee and warm spices.

8 servings

20 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 spray Nonstick vegetable oil spray
•⅔ cup sugar
•2 tablespoons finely ground espresso coffee beans
•1 tablespoon instant espresso powder
•½ teaspoon ground cinnamon
•¼ teaspoon coarse kosher salt
•1 large egg white
•4 cups walnut halves

Cooking Instructions

1.
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.
10 min
2.
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.
10 min