Candied Espresso Walnuts

Ingredients

• nonstick vegetable cooking spray
• 2/3 cup sugar
• 2 tablespoons finely ground espresso 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)

Directions

1. 1

   Preheat oven to 325°F

2. 2

   Spray large rimmed baking sheet with nonstick spray.

3. 3

   Whisk sugar and next 4 ingredients in small bowl.

4. 4

   Whisk egg white in large bowl until frothy. Add walnuts; toss to coat.

5. 5

   Sprinkle walnuts with espresso mixture and toss to coat.

6. 6

   Spread coated walnuts on prepared sheet in single layer.

7. 7

   Bake 5 minutes.

8. 8

   Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer.

9. 9

   Bake until walnuts are dry to touch, about 5 minutes longer.

10. 10

    Loosen walnuts from sheet again; cool on sheet.

11. 11

    DO AHEAD:

12. 12

    Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.