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Coffee Glazed Nuts — 33 Comments

  1. 5 stars
    Well, I am a coffee fanatic. I have never had coffee nuts….so this sounds interesting and delicious. What a great food gift this would make.

  2. 5 stars
    I have never come across coffee flavoured nuts before, what a fabulously original idea. I am one of those people that doesn’t drink coffee but I would use these nuts, chopped as decor to a cream gateaux etc

  3. 5 stars
    I love the combination of nuts and coffee though I am not a coffee drinker. I only have coffee in my desserts and ice drinks. This sounds so refreshing and light. Perfect mid-day snack or light desserts after a meal.

    • Isn’t that the way, tho? I have some foods that I can’t wait to eat at potlucks or when we go out to dinner, but never, ever make them at home!

  4. 5 stars
    I haven’t seen coffee nuts before but we are huge nut lovers. I don’t think these munchies would last very long on the counter. I think I’d have to hide them so we wouldn’t be making piggies out of ourselves. The nuts would also be a great gift.

  5. 5 stars
    Wow this is amazing, I have never heard of coffee nuts before. This would make a great gift for coffee lovers.

  6. 5 stars
    Oooof! You just made my whole day with this recipe!! We are coffee-addicts and now I can add coffee to make a salty, coffee snack??? Super easy to make and great creative idea!!

    • You know you want these! And the best part … the non coffee drinkers won’t judge you for eating these nuts! They’ll have no idea there’s coffee in there!

  7. These would go wonderfully with our cheese boards we do when entertaining, in fact I would make extra to send home with guests as a takeaway! Thanks so much for sharing.

  8. 2 stars
    There are things about this recipe that are wrong. I wish I knew more exactly what they are.

    Firstly, the time in the oven is way too long. Walnuts were burned. Other nuts crisped the brown through and through. I looked afterwards at similar recipes and time was much shorter. Oven temp also a bit high. I am thinking 300 instead of 350, for the pecans especially.

    The glaze does not adhere. So it sticks to the nuts in clumps but not a lot. So the nuts are simply not glazed.

    Some other recipes call for an egg white. This likely would help the glaze cover the nuts.

    This recipe is expensive to try and find lacking.

    • Gail,
      I’m sorry this recipe didn’t work out as you hoped. Oven temperatures do vary and cooking times are affected by altitude and heat source. Please let me know if the egg white trick helps you.
      All the Best,
      Noel

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