Recipe information
Yield
Makes about 4 cups
Ingredients
Nonstick vegetable 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 (about 12 ounces)
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Preparation
Step 1
Preheat oven to 325°F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next 4 in 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 single layer.
Step 2
Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer. Bake until walnuts are dry to touch, about 5 minutes longer. Loosen walnuts from sheet again; cool on sheet. DO AHEAD Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.