I have seen a lot of great recipes for spiced pecans over the years, but this week I wanted something sweeter. I found a couple of different versions of candied nuts, but none were really what I was looking for. I ended up taking a bit from the different versions and added my own twist to get these.
candied espresso pecans
1 egg white
1 teaspoon vanilla extract
1 Tablespoon coffee extract
2/3 cup sugar
1 teaspoon espresso powder
1/4 teaspoon salt
4 cups pecan halves
Preheat oven to 325 degrees. Spread the pecans on a parchment lined baking sheet and toast for 10 minutes; stirring half way through. Remove to let cool.
In a large bowl, whip the egg white to a froth and add the vanilla and coffee extracts.
In a separate bowl mix together the sugar, espresso powder, and salt.
Add the toasted pecans to the egg white mixture and stir to coat. Sprinkle with sugar mixture and stir well.
Spread onto parchment lined sheet. Bake 10 – 15 minutes. Stirring half way through.
Tags: candied pecans
I had espresso nuts for the first time a few months ago. Now I know how to make it! Thanks for the recipe.
This sounds fantastic. Can’t wait to try it out! YUM!