Ingredients

Instructions

  1. Preheat oven to 325°F
  2. Spray large rimmed baking sheet with nonstick spray.
  3. Whisk sugar and next 4 ingredients in small bowl.
  4. Whisk egg white in large bowl until frothy. Add walnuts; toss to coat.
  5. Sprinkle walnuts with espresso mixture and toss to coat.
  6. Spread coated walnuts on prepared sheet in single layer.
  7. Bake 5 minutes.
  8. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer.
  9. Bake until walnuts are dry to touch, about 5 minutes longer.
  10. Loosen walnuts from sheet again; cool on sheet.
  11. DO AHEAD:
  12. Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.