December Is Baking Month
This may not qualify as baking, but it's one I've actually made myself. You can put them in a nice container as a minimal gift.
Candied Espresso Walnuts
Nonstick oil spray
2/3 cup sugar
2 Tablespoons finely ground espresso coffee beans
1 Tablespoon instant espresso powder
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse kosher salt
1 large egg white
4 cups walnut halves (ca 12 oz) (I use pecans instead)
Preheat oven to 325 F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next 4 ingredients in a 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 a single layer. Bake 5 minutes. Slide spatula under walnuts to loosen them from baking sheet and stir, rearranging them in a single layer. Bake until walnuts are dry to the touch, about 5 minutes longer. Loosen walnuts from sheet again; set aside to cool on baking sheet. Can be made up to 2 weeks ahead and stored in airtight container at room temperature.
Candied Espresso Walnuts
Nonstick oil spray
2/3 cup sugar
2 Tablespoons finely ground espresso coffee beans
1 Tablespoon instant espresso powder
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse kosher salt
1 large egg white
4 cups walnut halves (ca 12 oz) (I use pecans instead)
Preheat oven to 325 F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next 4 ingredients in a 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 a single layer. Bake 5 minutes. Slide spatula under walnuts to loosen them from baking sheet and stir, rearranging them in a single layer. Bake until walnuts are dry to the touch, about 5 minutes longer. Loosen walnuts from sheet again; set aside to cool on baking sheet. Can be made up to 2 weeks ahead and stored in airtight container at room temperature.