Candied Espresso Walnuts
- Non-stick cooking spray
- 2/3 cup sugar
- 3 tablespoons finely ground espresso beans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 large egg white
- 4 cups walnut halves
- Line a cookie sheet with foil and apply a light coat of cooking spray and pre-heat your oven to 325°F.
- Combine the sugar, espresso, cinnamon and kosher salt.
NOTE: when using your Smart Grinder™ you should always adjust the fineness from coarser to finer while the grinder is in operation and grinding beans. This allows the unit to calibrate the burs to the grind needed.
- In a separate bowl, whisk the egg white until frothy. Dip the walnuts in the egg white then add them to the bowl with the espresso and toss them to coat. Spread the walnuts on the cookie sheet in a single layer and bake in the oven for 5 minutes. Stir the walnuts and place back in the oven for another 5 minutes or until dry to the touch. Loosen the walnuts and allow to cool before serving.