Gluten Free Whiskey Coffee Caramel Sundae with candied coffee walnuts is the ultimate adult treat. Start with a bowl or glass of your favorite ice cream—vanilla or coffee work beautifully—then drizzle a generous amount of whiskey coffee caramel sauce and sprinkle candied coffee walnuts for a decadent finish.
Try other no-bake desserts like Gluten Free Tiramisu and Gluten Free Dark Chocolate Espresso Pudding for more easy, elegant treats.
[feast_advanced_jump_to]
Recipe Ingredient Notes
Heavy Cream: Do not substitute heavy cream with milk or half-and-half. Heavy cream gives the caramel its smooth, rich texture.
Whiskey: Most whiskeys in the US are safe for people with celiac disease due to the distillation process. If you need to be certain, choose a whiskey labeled gluten-free or one known to be safe.
Corn Syrup: A small amount (about 20–25 grams) helps keep the caramel smooth and prevents sugar crystallization.
Instant Espresso: Used in both the caramel sauce and candied coffee walnuts for concentrated coffee flavor.
Ground Cardamom: A pinch in the walnuts and caramel is optional but adds a warm, aromatic note.
Walnuts: Use raw, halved walnuts. If you prefer, substitute pecans or almonds.
Ice Cream: Choose your favorite gluten-free ice cream—vanilla or coffee are my top picks for this sundae.
How to make Candied Coffee Walnuts
If you can whisk egg whites, you can make these candied coffee walnuts. The process is simple and yields a crunchy, coffee-spiced snack.
Preheat: Preheat the oven to 325°F (160°C) while you prepare the walnuts.
Whisk egg whites: Separate one egg white and whisk it to firm peaks. The peak should hold its shape with a slight inward curl.
Add sugar, espresso, and seasonings: Mix light brown sugar, instant espresso powder, ground cardamom (optional), vanilla, and a pinch of salt. Fold this into the whipped egg white; the mixture will lose some volume—that’s fine.
Coat the walnuts: Fold raw halved walnuts into the mixture until each nut is well coated.
Bake: Spread the walnuts in a single layer on a parchment-lined baking sheet and bake 15 minutes.
Stir and continue baking: Stir the walnuts, then bake 10 minutes more. Stir again and bake an additional 10 minutes. The coating should dry and become crumbly and slightly crisp—about 35 minutes total in my oven.
Cool: Remove from oven, sprinkle with a little kosher salt, and cool completely. In humid climates, you may wish to let them cool inside the turned-off oven to prevent stickiness.
Store: Keep in an airtight container at room temperature for best texture.
How to make Whiskey Coffee Caramel Sauce
Be cautious while making caramel—hot sugar splatters can cause serious burns.
Warm cream and whiskey: In a microwave-safe bowl combine heavy cream, gluten-free whiskey, and instant espresso. Warm for about 30 seconds and stir; keep nearby when you cook the sugar.
Make the caramel: In a heavy saucepan combine granulated sugar, light brown sugar, corn syrup, and water. Heat gently until the sugars dissolve and then bring to a simmer without stirring. Watch the color closely; once it reaches a deep golden or copper tone, remove from heat. Because of the brown sugar, the caramel will be slightly darker.
Add the cream mixture: Off the heat, slowly and carefully add the warm cream-whiskey-coffee mixture in a thin stream. The mixture will bubble vigorously—stand back and add it gradually to minimize splatter.
Finish the sauce: Return the pan to low heat to dissolve any remaining sugar crystals. Add butter, vanilla, a pinch of cardamom (optional), and kosher salt. Whisk until smooth and fully combined.
Cool and store: Transfer to a heat-proof bowl and cool to room temperature. If you notice sugar chunks, strain before storing. Keep in an airtight container in the refrigerator for up to 7 days. Reheat gently in short bursts in the microwave until pourable.
Is Whiskey safe for Celiacs?
Most whiskeys are considered gluten-free after distillation, but check labels or choose brands known to accommodate gluten-free diets if you have celiac disease. There are also whiskeys made from gluten-free grains such as sorghum or 100% corn-based spirits for extra reassurance.
How to plate the Gluten Free Whiskey Caramel Sundae
Glasses or bowls both work well. Start with a spoonful of whiskey coffee caramel sauce in the bottom, add a scoop of ice cream, drizzle more caramel, and sprinkle candied coffee walnuts. Repeat with another scoop and finish with extra sauce and walnuts for texture and flavor contrast.
What else can I make with Whiskey Caramel Sauce and Candied Coffee Walnuts?
Gluten Free Banana Snack Cake: Use the whiskey caramel sauce in place of salted caramel in buttercream and top the cake with candied coffee walnuts.
Coffee Drinks: Add a spoonful of the caramel sauce to lattes, americanos, or iced coffee for a boozy, sweet twist.
Ice Cream: Swirl the caramel into homemade or store-bought ice cream before it fully freezes and fold in chopped candied walnuts for crunch.
Gifts: Pack candied coffee walnuts in jars or small bags for attractive, edible presents.
FAQ for Gluten Free Whiskey Coffee Caramel Sundae
How do I reheat chilled sauce? Warm in a microwave-safe bowl for 10–15 seconds, stirring between bursts, until pourable.
Can this be made vegan? The recipe relies on heavy cream and butter; I don’t recommend swapping for vegan substitutes if you want the same texture and flavor.
Can I omit the alcohol? Yes—replace the whiskey with an extra 3 tablespoons of heavy cream for the liquid component.
How long does the caramel last? Stored airtight in the refrigerator, use within 7 days for best quality.
My candied nuts are sticky—what went wrong? They may need more baking time or the humidity may have affected them. Re-crisp at 250°F (120°C) for 5–8 minutes if needed.
Note about Salt in my Recipes
I typically use Diamond Crystal kosher salt. Different salts vary in density and salinity—if you use Morton’s Kosher Salt or another brand, adjust amounts accordingly. Smaller, denser salts can taste saltier by volume.
Baking in grams
I prefer weighing ingredients in grams since baking by weight provides consistent results. Digital kitchen scales are affordable and more accurate than measuring cups, especially important for gluten-free baking where flour weights vary.
Note about Ovens and Oven Temperatures
My recipes are tested using a conventional oven with the rack in the middle position. If you bake with convection, reduce time or temperature as needed and consider using an oven thermometer for accuracy.
Substitutions and Modifications
Any substitutions may change the final texture or flavor. Use substitutions cautiously and understand results may differ from the tested recipe.
📖 Recipe
Gluten Free Whiskey Coffee Caramel Sundae
This delectable sundae is topped with a smooth, velvety whiskey coffee caramel sauce and crunchy coffee-spiked candied walnuts.
20 minutes
30 minutes
10 minutes
1 hour
Ingredients
For the Candied Coffee Walnuts
- 225 grams raw walnuts
- 1 egg white
- 60 grams light brown sugar
- 2 teaspoons instant espresso
- ½ teaspoon kosher salt, plus more for finishing
- ⅛ teaspoon ground cardamom (optional)
For the Gluten Free Whiskey Caramel Coffee Sauce
- 65 grams heavy cream
- 50 grams gluten-free whiskey
- 1–3 teaspoons instant espresso
- 150 grams granulated sugar
- 50 grams light brown sugar
- 20 grams corn syrup
- 60 grams water
- 30 grams unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ⅛ teaspoon ground cardamom (optional)
For the Sundae
- 1–2 pints of your favorite ice cream (gluten-free)
Instructions
How to make Gluten Free Candied Coffee Walnuts
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Whisk the egg white to firm peaks. Add brown sugar, instant espresso, cardamom (if using), vanilla, and kosher salt; whisk to combine.
- Fold in walnuts until evenly coated.
- Spread nuts in a single layer on the prepared sheet and bake 15 minutes.
- Stir the nuts, then bake 10 minutes, stir again, and bake an additional 10 minutes until the coating looks dry and slightly crisp.
- Remove from oven, sprinkle with kosher salt, and cool completely on the sheet. Store in an airtight container.
How to make Gluten Free Whiskey Coffee Caramel Sauce
- Warm heavy cream, whiskey, and instant espresso in a microwave-safe bowl for about 30 seconds and stir.
- In a saucepan, combine granulated sugar, light brown sugar, corn syrup, and water. Heat until sugars dissolve, then simmer without stirring until the mixture turns a deep golden/copper color.
- Remove from heat and carefully add the warm cream-whiskey-coffee mixture in a slow stream, stirring as needed. Be cautious of splattering.
- Return the pan to low heat to dissolve any remaining sugar crystals. Add butter, vanilla, cardamom (optional), and kosher salt, whisking until smooth.
- Transfer to a heatproof bowl, cool to room temperature, strain if necessary, and refrigerate in an airtight container for up to 7 days.
How to plate your Gluten Free Whiskey Caramel Sundae
Layer caramel and ice cream in glasses or bowls. Add candied coffee walnuts between scoops and finish with an extra drizzle of caramel and a few nuts on top.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 409