Candied Espresso Walnuts - cooking recipe

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)

Preparation

Preheat oven to 325\u00b0F
Spray large rimmed baking sheet with nonstick spray.
Whisk sugar and next 4 ingredients 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.
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.