Candied Espresso Walnuts

• 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)

1. Preheat oven to 325u0b0F
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.

nonstick vegetable cooking spray, sugar, beans, espresso powder, ground cinnamon, salt, egg white, walnut halves

Taken from www.food.com/recipe/candied-espresso-walnuts-268797 (may not work)